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Potato Pork Skillet

Potato Pork Skillet
"I always receive wonderful comments from everyone who tries this easy recipe," writes Barbara Carlson from her home in Brooklyn Park, Minnesota.
4 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 1 pound Pork tenderloin, cut into 1/4-inch slices
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  • 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.
© Taste of Home 2013

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Potato Pork Skillet (continued)

Nutrition Facts: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013