Here's an easy winner: quickly sautéed pork tenderloin blended with red potatoes simmered in a snappy mushroom sauce.
Pork Diane Skillet Supper
- Prep Time 35 min
- Total 50 min
- Ingredients 10
- Servings 4
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
Instructions
-
Step1Melt 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.
-
Step2Reserve 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.
-
Step3Reserve 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.
-
Step4Add 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.
Nutrition
425
Calories
11g
Total Fat
33g
Protein
49g
Total Carbohydrate
3g
Sugars
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
3Tips from the
Pillsbury Kitchens
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