1 lb pork tenderloin , cut in 1/4" pieces
2 tbsp butter, melted
14 ½ oz chicken broth, canned
2 tsp Worcestershire sauce
8 small red potatoes, quartered
1 cup mushroom, sliced
1/2 cup green onions, sliced
1 tbsp cornstarch
Salt and pepper , to taste
In a large skillet, brown pork slices in hot butter, for 3-5 minutes on each side. Remove from skillet and set aside.
Reserve 1/4 cup of chicken broth. Add remaining chicken broth, Worcestershire sauce and potatoes to skillet.
Heat to boiling. Reduce heat, cover and simmer until potatoes are tender.
Add pork, mushrooms and onions. Cover and cook an additional 5 minutes until vegetables are tender.
Dissolve cornstarch in reserved chicken broth and stir into pork mixture. Cook until mixture thickens. Serve.
Sugar: 7g
:
Calcium: 68mg
Calories: 510kcal
Carbohydrates: 72g
Cholesterol: 89mg
Fat: 11g
Fiber: 8g
Iron: 5mg
Potassium: 2601mg
Protein: 33g
Saturated Fat: 5g
Sodium: 545mg
Vitamin A: 332IU
Vitamin C: 47mg
