Pork Diane Skillet Supper

• 2 Tbsp. margarine
• 1 lb. pork tenderloins, cut into 1/4 inch slices
• 1 (14 oz.) can chicken broth
• 2 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 8 small new potatoes, quartered
• 1 c. sliced mushrooms
• 1/2 c. sliced green onions
• 2 Tbsp. flour

1. Melt margarine in 12-inch skillet over medium-high heat.
2. Add pork slices.
3. Cook 3 to 5 minutes or until browned on both sides. Remove pork from skillet; set aside.
4. Reserve 1/4 cup broth.
5. Add remaining broth, Worcestershire sauce, salt, pepper and potatoes to skillet.
6. Bring to boil.
7. Reduce heat to low.
8. Cover and simmer 10 minutes until potatoes are tender.
9. Add mushrooms, onions and pork.
10. Cover; simmer 5 more minutes.
11. In small bowl combine flour and broth.
12. Stir, then add to pork mixture.
13. Cook until bubbly and thickened.
14. Serve with rice.

margarine, pork tenderloins, chicken broth, worcestershire sauce, salt, pepper, potatoes, mushrooms, green onions, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693496 (may not work)