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Potato Pork Skillet Recipe

Potato Pork Skillet Recipe photo by Taste of Home

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"I always receive wonderful comments from everyone who tries this easy recipe," writes Barbara Carlson from her home in Brooklyn Park, Minnesota.

This recipe is:

Diabetic Friendly

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Potato Pork Skillet Recipe

Prep: 10 min. Cook: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

1 pound pork tenderloin, cut into 1/4-inch slices
2 tablespoons butter
1 can (14-1/2 ounces) chicken broth, divided
8 small red potatoes, quartered
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
2 tablespoons all-purpose flour

Directions

In a large skillet, brown pork in butter on both sides over medium heat. Remove and keep warm. Set aside 1/4 cup of broth. In the same skillet, add the potatoes, mustard, Worcestershire sauce, salt, pepper and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until the potatoes are tender.
Stir in the mushrooms, onions and pork. Cover and simmer for 5 minutes longer or until meat is no longer pink.
In a small bowl, combine the flour and reserved broth until smooth. Gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/4 cups) equals 266 calories, 12 g fat (5 g saturated fat), 91 mg cholesterol, 828 mg sodium, 12 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Originally published as Potato Pork Skillet in Quick Cooking January/February 2003, p63

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Potato Pork Skillet

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Reviewed on Apr. 18, 2013 by godofwonder

<p>Well it's different that's for sure. I strangely enjoyed it. My family ate it; it's something that will be made a couple times a year. My sauce was very yellow. Next time I'm going to decrease the mustard a bit. I did add more broth because I increased my potatoes, kept everything else the same. Not a fan of Dijon, but I like it here. It smelled really good on the stovetop. Oh, made mine with chicken.</p>

Reviewed on Sep. 28, 2011 by sheltiegirl

This recipe reminds me of dinners my grandma used to make. I've made it 3 times now (without the mushrooms) and 1 time I substituted chicken instead of pork. It was great either way!