| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Casseroles, Pork & ham | 4 | Servings |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1 | lb | Pork tenderloins; 1/4 inch thick slice |
| 14 1/2 | oz | Chicken broth |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Sherry |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 8 | sm | New potatoes; quartered |
| 1 | c | Sliced fresh mushrooms |
| 1/2 | c | Sliced green onions |
| 2 | tb | Flour |
INSTRUCTIONS
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
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