I've fallen behind on my recipes! All my free time seems to be taken up doing laundry, making meals, cleaning house, and holding a special little boy. Okay, maybe the majority of the time is holding/playing with a little boy, but they tell me he's not going to be little for long, so I'm going to enjoy it!:)
Justin and I have been on the hunt for quick and easy dinners ever since Elijah came along. We found this one in the Taste of Home magazine and thought it looked like it was worth a try. Justin is not a big fan of Worcestershire sauce, but it worked really well in this dish and he liked it. I liked how quick it was!! Enjoy!
2 tablespoons butter, divided
1 pork tenderloin (1 pound), cut into 1/4-inch slices
1 cup sliced fresh mushrooms
2 garlic cloves, minced
8 small red potatoes, quartered
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
4 green onions, sliced
Directions
In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat
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