Pork Diane Skillet Supper
pork tenderloin, cut in 1/4" pieces
new red potatoes, quartered
green onions, sliced
Melt butter in 12 inch skillet or dutch oven over medium-high heat.
Add pork slices; cook 3 to 5 minutes or until browned on both sides.
Remove pork from skillet; set aside.
Reserve 1/4 cup of chicken broth.
Add remaining chicken broth, worcestershire sauce, salt, pepper and potatoes to skillet.
Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender.
Stir in mushrooms, onions and pork slices.
Cover; simmer an additional 5 minutes or until vegetables are tender.
In small bowl, combine flour and reserved 1/4 cup chicken broth; blend until smooth.
Gradually stir into pork mixture.
Cook and stir over medium-high heat until mixture is bubbly and thickened.