- 1 pound pork tenderloin, cut into 1/4-inch slices
- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Potato Pork Skillet
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"Deliciously different! I will not only make this again, but recommend that you try it, too! This dish has wonderful flavor and everything tastes so good. Something different from the typical fare served at my house."
"Well it's different that's for sure. I strangely enjoyed it. My family ate it; it's something that will be made a couple times a year. My sauce was very yellow. Next time I'm going to decrease the mustard a bit. I did add more broth because I increased my potatoes, kept everything else the same. Not a fan of Dijon, but I like it here. It smelled really good on the stovetop. Oh, made mine with chicken."
"This recipe reminds me of dinners my grandma used to make. I've made it 3 times now (without the mushrooms) and 1 time I substituted chicken instead of pork. It was great either way!"