Pork & Potato Supper
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
If you're looking for a down-home one dish dinner that can be easily made on a weeknight, 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
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
-
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.
Nutrition Facts
1-1/2 cups: 282 calories, 10g fat (5g saturated fat), 78mg cholesterol, 565mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
© 2024 RDA Enthusiast Brands, LLC