2 tbsp. butter
1 lb. pork tenderloin, cut into 1/4" slices
1 (14 1/2 oz.) chicken broth
2 tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
8 sm. New red potatoes, quartered
1 c. sliced fresh mushrooms
1/2 c. sliced green onions
2 tbsp. flour
5 tbsp. Gravy Master

Melt butter in 12 inch skillet over medium-high heat. Add pork slices; cook 3-5 minutes until browned. Remove pork; set aside.

Reserve 1/4 cup broth. Add remaining broth, Worcestershire sauce, salt, pepper and potatoes to pan. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Stir in mushrooms, onions and pork. Cover. Simmer 5 minutes.

In small bowl, combine flour and 1/4 cup chicken broth; blend until smooth. Stir into pork mixture. Cook over medium heat until mixture is thickened and bubbly. 4-5 servings.