Pork Skillet Supper


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Easy meal-in-one

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Serving Size / Yield

4 servings


  • 2 Tbs. butter, melted
  • 1 lb. pork tenderloin
  • 1 (14 1/2 oz.) can chicken broth
  • 2 tsp. Worcestershire sauce
  • 8 small red potatoes, quartered
  • 1 C. sliced mushroom
  • 1/2 C. sliced green onions
  • 1 Tbs. cornstarch
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

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Cut tenderloin into 1/4 inch pieces. In a large skillet, brown pork slices in hot butter, 3-5 minutes on each side. Remove pork from skillet, set aside. Reserve 1/4 C. of chicken broth. Add remaining chicken broth, Worcestershire sauce and potatoes to skillet. Heat to boiling. Reduce heat; cover and simmer until potatoes are tender. Add pork, mushrooms and onions. Cover and cook an additional 5 minutes until vegetables are tender. Dissolve cornstarch in reserved chicken broth; stir into pork mixture. Cook until mixture thickens.

Yield: 4 servings

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