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Preheat oven to 350°F. Sprinkle pork with sage and mint. Heat 1 tablespoon butter in a 12-inch ovenproof skillet over medium-high heat. Add pork and cook until browned, turning often. Remove pork from the pan. Add mushrooms, onions and garlic to the pan. Cook and stir until onion is tender. Stir in broth, bay leaf and browned pork. Bring pork mixture to boiling. Remove from heat; cover. Place skillet in oven. Bake for 30 minutes. Stir in carrots; cover and bake for 20 minutes more or until carrots are crisp-tender.
Melt the remaining 3 tablespoons butter i n a small saucepan over medium-low heat. Remove from heat; stir in flour and Worcestershire. Remove skillet from oven; uncover and return skillet to stovetop. Stir in flour mixture. Bring pork mixture to boiling over medium heat, stirring occasionally. Reduce heat. Simmer, uncovered, for 2 minutes or until mixture is slightly thickened. Remove and discard bay leaf. Serve stew over hot cooked noodles.