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Herbed Pork and Potatoes

 Herbed Pork and Potatoes
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.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.

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Herbed Pork and Potatoes (continued)

Nutritional Facts: 1 serving (1 cup) equals 577 calories, 30 g fat (16 g saturated fat), 118 mg cholesterol, 960 mg sodium, 51 g carbohydrate, 6 g fiber, 29 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer