Potato Pork Skillet Recipe
- 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
- 1. 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.
- 2. Stir in the mushrooms, onions and pork. Cover and simmer for 5 minutes longer or until meat is no longer pink.
- 3. 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.
1-1/4 cup: 266 calories, 12g fat (5g saturated fat), 91mg cholesterol, 828mg sodium, 12g carbohydrate (0 sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Reviews for Potato Pork Skillet
"Had to find a recipe that I could use for leftover pork tenderloin. Had some and didn't want it to go to waste. This was perfect for it! I also had some left over bratwurst. I just cut them both into chunks the size of the potatoes, and started the recipe with melting the butter and then doing the potatoes. I also doubled the gravy ingredients. This was AWESOME! Will definitely keep this recipe to use over and over again!"
"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."
"<p>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.</p>"
"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!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.