Herbed Pork and Potatoes Recipe

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From Charlestown, Massachusetts, Evelyn Harzbecker sends this hearty combination of pork, stuffing and vegetables. "With red tomatoes and green parsley, it's a colorful meal in one," says Evelyn.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 cup butter, divided
  • 3 cups cubed red potatoes (1-inch pieces)
  • 1 pound boneless pork loin, cut into 1-inch cubes
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 garlic clove, minced
  • 2 cups crushed herb-seasoned stuffing
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 1/2 cup apple juice
  • 3 medium tomatoes, chopped
  • 1/4 cup minced fresh parsley

Nutritional Facts

1 cup: 577 calories, 30g fat (16g saturated fat), 118mg cholesterol, 960mg sodium, 51g carbohydrate (12g sugars, 6g fiber), 29g protein.


  1. In a large skillet, melt 1/4 cup butter. Add potatoes; cook over medium heat, stirring occasionally, until lightly browned. Add the pork, rosemary, sage, salt and pepper. Cook and stir until pork is browned, about 12 minutes. Add garlic; cook 1 minute longer. Stir in the stuffing, celery, onion, apple juice and remaining butter.
  2. Cover and cook for 7 minutes or until heated through. Stir in tomatoes and parsley. Remove from the heat; cover and let stand for 2 minutes. Yield: 4 servings.
Originally published as Herbed Pork and Potatoes in Quick Cooking September/October 1998, p10

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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