Description

Craving a comforting, savory dinner that’s quick enough for a busy weeknight but feels like a cozy home-cooked meal? The Pork and Potato Supper is your answer! This one-skillet dish combines tender pork tenderloin, creamy red potatoes, and earthy mushrooms in a flavorful broth-based sauce, accented with green onions

Ingredients

To make Pork and Potato Supper for 4 servings, you’ll need these key ingredients. Each one adds flavor, texture, or nutrition to this hearty dish:

Butter (2 tbsp, divided): Adds richness to the pork and sauce.
Pork Tenderloin (1 lb, cut into ¼-inch slices): Lean, tender protein that’s the star of the dish.
Sliced Fresh Mushrooms (1 cup): Brings earthy, savory flavor.
Garlic Cloves (2, minced): Adds aromatic depth.
Small Red Potatoes (8, quartered): Provides creamy, hearty texture.
Reduced-Sodium Chicken Broth (1 can, 14½ oz, divided): Creates a flavorful, lighter sauce base.
Worcestershire Sauce (2 tsp): Adds umami and a slight tang.
Salt (¼ tsp): Enhances all the flavors.
Pepper (¼ tsp): Adds a mild kick.
All-Purpose Flour (2 tbsp): Thickens the sauce for a smooth texture.
Green Onions (4, sliced): Adds a fresh, mild oniony finish.

Substitutions and Variations:

Pork Tenderloin: Swap with boneless pork chops, chicken breast, or tofu for a vegetarian option.
Mushrooms: Replace with zucchini, bell peppers, or omit for a simpler dish.
Potatoes: Use Yukon Gold, baby potatoes, or sweet potatoes (adjust cooking time as needed).
Butter: Substitute with olive oil or a plant-based butter for a dairy-free version.
Broth: Use vegetable broth or beef broth for a different flavor profile.
Add-Ons: Stir in spinach, peas, or a pinch of red pepper flakes for extra flavor or heat.

Why These Ingredients Matter: The pork provides lean protein, while the potatoes and mushrooms add fiber and nutrients. The broth-based sauce keeps it light yet flavorful, making this a balanced, satisfying meal that’s perfect for cozy evenings.

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Instructions

Step 1: Cook the Pork

In a 12-inch skillet, melt 1 tbsp butter over medium heat.
Add 1 lb pork tenderloin (cut into ¼-inch slices) and cook for 2-4 minutes per side until tender and just cooked through (internal temperature of 145°F).
Remove the pork to a plate and cover to keep warm.

Tip: Slice the pork thinly and evenly for quick, even cooking, and avoid overcrowding the skillet for a better sear.

Step 2: Cook the Mushrooms and Potatoes

In the same skillet, melt the remaining 1 tbsp butter over medium-high heat.
Add 1 cup sliced fresh mushrooms and cook, stirring, for 3-4 minutes until almost tender.
Add 2 minced garlic cloves and cook for 1 minute longer until fragrant.
Stir in 8 small red potatoes (quartered), 1½ cups reduced-sodium chicken broth, 2 tsp Worcestershire sauce, ¼ tsp salt, and ¼ tsp pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes until the potatoes are tender.

Tip: Test the potatoes with a fork at 10 minutes; they should be soft but not mushy.

Step 3: Thicken the Sauce

In a small bowl, mix 2 tbsp all-purpose flour with the remaining broth (about ⅓ cup from the 14½-oz can) until smooth.
Stir the flour mixture into the skillet with the mushroom and potato mixture.
Bring to a boil over medium heat, stirring constantly, and cook for 1-2 minutes until the sauce thickens.
Stir in 4 sliced green onions.

Tip: Whisk the flour and broth thoroughly to avoid lumps, and stir continuously while adding to the skillet for a smooth sauce.

Step 4: Combine and Heat

Return the pork slices to the skillet, nestling them into the sauce.
Heat through for 1-2 minutes, stirring gently to coat the pork.

Tip: If the sauce is too thick, add a splash of broth or water to reach your desired consistency.

Step 5: Serve

Spoon the pork, potatoes, and sauce onto plates or serve family-style from the skillet.
Garnish with extra green onions or a sprinkle of parsley, if desired.

Tip: Serve hot to enjoy the creamy potatoes and tender pork at their best.