Pork Diane Skillet Supper

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Title: Pork Diane Skillet Supper
Categories: Pork, Potatoes, Main dish
Yield: 4 Servings

2 T Margarine and butter
1 lb Pork tenderloins, cut cross-
-wise into 1/4inch slices
14 1/2 oz Can chicken broth
2 t Worcestershire sauce
1/4 t Salt
1/8 t Pepper
8 sm Red potatoes, quartered
1 c Sliced fresh mushrooms
1/2 c Sliced green onions
2 T Flour

1. Melt margarine in 12-inch skillet or Dutch oven over medium-high
heat. Add pork slices; cook 3 to 5 minutes or until borwned on both
sides. Remove pork from skillet; set aside.

2. Reserve 1/4 c of the broth. Add remaining broth, Worcestershire
sauce, salt, pepper, and potatoes to skillet. Bring to a boil. Reduce
heat to low; cover and simmer 15 minutes or until potatoes are tender.

3. Stir in mushrooms, onions, and pork slices. Cover; simmer an
additional 5 minutes or until pork is no longer pink in center.

4. In small bowl, combine flour and reserved 1/4 cup broth; blend
until smooth. Gradually stir into pork mixture. Cook and stir over
medium-high heat until mixture is bubbly and thickened.

Nutrition Information Per Serving:
420 Calories, 11 g Fat, 620 mg Sodium

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