Yield: 4 servings
2 tablespoon Margarine and butter
1 lb Pork tenderloins, cut crosswise into 1/4 inch slices
14-1/2 Ounce Can chicken broth
2 teaspoon Worcestershire sauce
1/4 teaspoon Salt
1/8 teaspoon Pepper
8 small Red potatoes, quartered
1 cup Sliced fresh mushrooms
1/2 cup Sliced green onions
2 tablespoon Flour
Melt margarine 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 the broth. Add remaining broth, Worcestershire sauce, salt, pepper, and potatoes to skillet. Bring to a 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 and reserved 1/4 cup broth; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.
Nutrition Information Per Serving: 420 Calories, 11 g Fat, 620 mg Sodium