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Pork & Potato Supper Recipe
Pork & Potato Supper Recipe photo by Taste of Home

Pork & Potato Supper Recipe

Read Reviews (9)
4.11 9
Publisher Photo
If you're looking for a down home one dish dinner that can be easily made on a weeknight with no fuss, then this recipe is for you. My husband made sure that I added it to the list of Allen Family favorites. —Macey Allen, Green Forest, Arkansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 tablespoons butter, divided
  • 1 pork tenderloin (1 pound), cut into 1/4-inch slices
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 8 small red potatoes, quartered
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 4 green onions, sliced

Nutritional Facts

1-1/2 cups equals 282 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 565 mg sodium, 21 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

Directions

  1. In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan.
  2. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender.
  3. In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through. Yield: 4 servings.
Originally published as Pork & Potato Supper in Taste of Home September/October 2013, pmk

Nutritional Facts

1-1/2 cups equals 282 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 565 mg sodium, 21 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

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

Reviews for Pork & Potato Supper(9)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 14, 2014

Really good all-in-one skillet supper. Easy and filling, who could ask for more on a busy, cold winter night? In fact, I have to confess that my husband cooked most of the dish before I got home. He's a big hearty eater so we did get a laugh out the fact that I ate one portion and he at the rest when the recipe commented it feeds 4 people! We were both impressed with the recipe and will make it again.

MY REVIEW
Reviewed Feb. 12, 2014

I enjoyed the gravy but my family decided this recipe was just "okay". It was fun to try but we'll opt for something different next time.

MY REVIEW
Reviewed Jan. 29, 2014

Was also pleasantly surprised! We really enjoyed this meal. We did skip the mushrooms.

MY REVIEW
Reviewed Jan. 27, 2014

I was pleasantly surprised by how flavorful this turned out. I loved how it made a nice rich gravy as rwippel mentioned. I warmed up a can of peas and had that with the dish, and I think that made it even better.

MY REVIEW
Reviewed Nov. 4, 2013

My husband really wanted to try this recipe. I said if you want it, why don't you cook it? Well he did and it was good. The flour and chicken broth made a lovely, light gravy. Peas would be a nice addition to this dish too!

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