Category: Casserole

2 tbsp Butter or margarine

1 lb Pork tenderloins, 1/4 inch thick slice

14 1/2 oz Chicken broth

1 tsp Worcestershire sauce

1 tsp Sherry

1/4 tsp Salt

1/8 tsp Pepper

8 small New potatoes, quartered

1 cup Sliced fresh mushrooms

1/2 cup Sliced green onions

2 tbsp Flour

Melt margarine in 12 inch skillet or Dutch oven over medium-high heat. Add pork slices; cook 3-5 minutes or until browned on both sides. Remove pork from skillet; set aside.



Reserve 1/4 cup borth. Add remaining broth, Worcestershire sauce, salt, pepper, and potatoes to skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.



Stir in mushrooms, onions, and pork slices. Cover; simmer an additional 5 minutes or until pork is no longer pink in center.



In small bowl, combine flour, reserved 1/4 cup broth, and sherry. Blend until smooth. Gradually stir into pork mixture. Cook and stir over medium high heat until mixture is bubbly and thickened.



NOTES : Cal: 420; Cal from fat: 100; Fat: 11g/Saturated: 3g; Cholesterol: 65; Sodium: 620 mg Carbohydrate: 51g; Fiber: 5g; Sugars: 2g Protein: 30g Vitamin A: 4%; Calcium: 4%; Vitamin C: 30%; Iron: 25% Recipe by: Pillsbury Classics #200 Casserole



Posted to KitMailbox Digest by Aleeda Crawley <ARC63@ix.netcom.com> on Jun 02, 1998