2 tablespoons Butter or margarine

1 pound Pork tenderloin -- cut in 1/4"

1 can Chicken broth

2 teaspoons Worcestershire sauce

1/4 teaspoon Salt

1/8 teaspoon Pepper

8 small New red potatoes -- quartered

1 cup Mushroom -- sliced

1/2 cup Green onions -- sliced

2 tablespoons Flour

Recipe by: Sue Klapper 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 chicken broth. Add remaining chicken broth, worcestershire sauce, salt, pepper and potatoes to skillet. Bring to boil. 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 chciekn broth; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened. Source: Pillsbury - Casseroles and One Dish Meals #140