- 1 pound pork tenderloin, cut into 1/4-inch-thick slices
- 2 tablespoons butter or stick margarine
- 1 (14.5 ounce) can chicken broth, divided
- 8 small red potatoes, quartered
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup sliced fresh mushrooms
- 1/2 cup sliced green onions
- 2 tablespoons all-purpose flour
- In a large skillet over medium-high heat, brown pork in butter on both sides. Remove and keep warm. Set aside 1/4 cup of broth. Add the potatoes, mustard, Worcestershire sauce, salt, pepper and remaining broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until the potatoes are tender.
- Stir in mushrooms, onions and pork. Cover and simmer for 5 minutes longer or until meat is no longer pink. In a small bowl, combine the flour and reserved broth until smooth. Stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.