| 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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