Recipe Database
Potato Pork Skillet
Potato Pork Skillet
Serves: 4

1 pound pork tenderloin, cut into ¼ inch slices
2 tablespoons of butter or margarine
1 14 ounce can chicken broth, divided
8 small red potatoes, quartered
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon salt
½ teaspoon pepper
1 cup sliced fresh mushrooms
½ cup sliced green onions
2 tablespoons all-purpose flour

In a large skillet over medium heat, brown pork in butter on both sides. Remove and keep warm. Set aside ¼ cup of broth. Add the potatoes, mustard, Worcestershire sauce, salt, pepper, and remaining broth into 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 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.

This fine recipe performed by Chef Mike at Poole's Bar-B-Q in East Ellijay, Georgia on 12/10/2004