Ingredients
2 tablespoons butter, divided1 pork tenderloin (1 pound), cut into 1/4-inch slices1 cup sliced fresh mushrooms2 garlic cloves, minced8 small red potatoes, quartered1 can (14-1/2 ounces) reduced-sodium chicken broth, divided2 teaspoons Worcestershire sauce1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons all-purpose flour4 green onions, sliced
Preparation
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 through.
