Pork Diane Skillet Supper

Here's an easy winner: quickly sautéed pork tenderloin blended with red potatoes simmered in a snappy mushroom sauce.

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Servings 4

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( 4 ) Ratings

4 Ratings

5 Stars 25%

4 Stars 75%

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Member Reviews ( 2 )

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ingredients 10
Prep Time 35 min
Total Time 50 min

Ingredients

2: tablespoons butter or margarine

1: lb. pork tenderloins, cut crosswise into 1/4-inch slices

1: (14-oz.) can chicken broth

2: teaspoons Worcestershire sauce

1/4: teaspoon salt

1/8: teaspoon pepper

8: small red potatoes, quartered

1/2: cup sliced green onions

1: cup sliced fresh mushrooms

2: tablespoons all-purpose flour

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Directions

1 Melt butter in 12-inch skillet or Dutch oven over medium-high heat. Add pork slices; cook 3 to 5 minutes or until browned on both sides. Remove pork from skillet; set aside.
2 Reserve 1/4 cup of the broth in 1-cup measuring cup or small bowl. Add remaining broth, Worcestershire sauce, salt, pepper and potatoes to skillet. Bring to a boil. Reduce heat; cover and simmer 13 to 17 minutes or until potatoes are tender.
3 Reserve 2 tablespoons onions for garnish. Stir remaining onions, mushrooms and pork slices into potatoes. Cover; simmer an additional 5 minutes or until pork is no longer pink in center.
4 Add flour to reserved broth in measuring cup; blend until smooth. Gradually stir into pork mixture. Cook over medium-high heat for 2 to 3 minutes or until mixture is bubbly and thickened, stirring constantly. Sprinkle with reserved onions.

EXPERT TIPS

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Expert Tips

Use one (4.5-ounce) jar Green Giant® Sliced Mushrooms in place of the fresh mushrooms; drain well before use.

Use 1 3/4 teaspoons of instant chicken bouillon granules dissolved in 1 3/4 cups of water in place of the canned broth.

To save prep time, look for sliced fresh mushrooms with precut vegetables in the grocery store's produce department.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups

Calories: 425
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 5g, 5% ),
Cholesterol: 85mg; 85%;
Sodium: 730mg; 730%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 4g 4% Sugars 3g 3% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 20%;
Calcium: 4%;
Iron: 26%;

Exchanges:

3 Starch; 3 1/2 Very Lean Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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bbabb02

report Posted Nov. 19, 2010 8:51 AM

This is good. I used dijon honey tenderloin and will add honey and dijon mustard to the potatoes to tie it in next time. I too had to add more broth to the recipe.

Ronswife3

report Posted Jul. 26, 2010 5:41 PM

This will be one of my favorites. mmm mmm good! I didn't have pork chops on hand so I used ground pork & made patties. I added more broth and thickening at the end because it was dissipating as it cooked. I also cut the potatoes a little larger than dice. I will try it with pork chops next time.