If you’re looking for a down-home dinner that can be easily made on a weeknight, then this recipe is for you. My husband made sure that I added it to the list of Allen family favorites.
—MACEY ALLEN GREEN FOREST, AR
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
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
1. 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.
2. 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.
3. In a bowl, mix the 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.