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Pork & Potato Supper

 Pork & Potato Supper
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
4 ServingsPrep/Total Time: 30 min.

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 all-purpose flour
  • 4 green onions, sliced

Directions

  • 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.
  • 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.
  • 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

2 of 2

Pork & Potato Supper (continued)

Directions (continued)

  • through. Yield: 4 servings.
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.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now