Pork Slaw Skillet Recipe

  • 2 (3/4 pound) pork tenderloins, cut into 1/4 inch slices
  • 2 tablespoons vegetable oil
  • salt and pepper to taste
  • SLAW:
  • 1 tablespoon all-purpose flour
  • 1/2 cup water
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon prepared mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • Dash pepper
  • 7 cups shredded cabbage
  • 1 1/2 cups shredded carrots
  • 1 medium onion, chopped
  • 1 cup chopped green pepper
  1. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or until juices run clear. Season with salt and pepper. Remove and keep warm.
  2. In a bowl, combine the flour and water until smooth. Stir in the vinegar, sugar, mustard, Worcestershire sauce, salt, celery seed and pepper; pour into the skillet. Add vegetables. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 2 minutes or until thickened and vegetables are crisp-tender. Top with pork; cover and heat through.