"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork, Broccoli and Noodle Skillet Recipe

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This recipe for Pork, Broccoli and Noodle Skillet, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Maloney
Added: Tuesday, February 5, 2008


6 oz. uncooked dumpling egg noodles
1 (14 oz.) frozen brocoli florets
1 tbsp. butter
1 lb. pork tenderloin, cut crosswise into 1/4 inch slices
1 c. sliced fresh mushrooms
1 garlic clove, minced
1 (12 oz.) jar mushroom gravy
1 tbsp. Worcestershire sauce

In Dutch oven cook noodles as directed on package, adding braccoli during last 3 to 5 minutes of cooking time. Cook until moodles and broccoli are tender. Drain. Return to pan; cover to keep warm.
Meanwhile, melt margarine in a nonstick skillet over medium-high heat. Add pork; cook 3 to 5 minutes or until browned, stirring constantly. Add mushrooms and garlic; cook and stir 2 to 4 minutes or until mushrooms are tender.
Add gravey and Worcestershire sauce to pork mixture; mix well. Cook and stir over medium-high heat until mixture is bubbly and thickened.
Add pork mixture to cooked noodles and broccoli; toss gently to coat.




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