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Pork Diane Skillet Supper

Pork Diane Skillet Supper
  • Prep 35 min
  • Total 50 min
  • Ingredients 10
  • Servings 4
Here's an easy winner: quickly sautéed pork tenderloin blended with red potatoes simmered in a snappy mushroom sauce.
Updated November 2, 2016

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 1/2 Cups
Calories
425
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
5g
25%
Cholesterol
85mg
28%
Sodium
730mg
30%
Total Carbohydrate
49g
16%
Dietary Fiber
4g
16%
Sugars
3g
Protein
33g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
26%
26%
Exchanges:
3 Starch; 3 1/2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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