If your red potatoes are small, cut them in half rather than fourths so they won’t overcook.
Crusty French bread and a mixed-greens salad tossed with a fruity vinaigrette dressing transform this one-dish meal into a special-occasion meal.
To make gravy from the au jus, spoon the pork juices into a saucepan. Shake 2 tablespoons cornstarch and 1/4 cup cold water in a tightly covered container until smooth. Stir it into the pork juices, and heat until the gravy thickens.
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