Potato and Pork Skillet
Savor a hearty and flavor-packed meal with this one-pan Potato and Pork Skillet recipe, perfect for busy weeknights or satisfying family dinners. Tender bites of seasoned pork tenderloin combine effortlessly with crispy, golden-brown russet potatoes, sweet caramelized onions, and fragrant garlic, all elevated by a smoky paprika and thyme seasoning blend. Simmered in a touch of chicken broth for extra richness and garnished with fresh parsley, this dish delivers comfort and convenience in every bite. With just 15 minutes of prep time and one skillet to clean, this comforting meal is as easy as it is delicious. Perfect for those searching for quick skillet meals, pork dinner recipes, or hearty potato dishes, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 4 medium russet potatoes
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup chicken broth
- 2 tbsp fresh parsley
Instructions
Trim any excess fat from the pork tenderloin and cut it into bite-sized pieces. Season with a pinch of salt, pepper, and 1/2 teaspoon of smoked paprika.
Wash the potatoes thoroughly and dice them into 1/2-inch cubes. Peel and slice the onion thinly. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the pork pieces to the skillet in a single layer. Cook for 2-3 minutes per side, until browned. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Add the diced potatoes and season them with the remaining smoked paprika, thyme, salt, and pepper. Cook for 7-8 minutes, stirring occasionally, until the potatoes begin to crisp and brown.
Add the sliced onion and minced garlic to the skillet. Stir and cook for another 5 minutes, or until the onions are soft and translucent.
Return the pork to the skillet and stir to combine with the potato mixture.
Pour the chicken broth into the skillet and bring it to a gentle simmer. Cover the skillet with a lid and let it cook for 10 minutes, or until the potatoes are tender and the pork is fully cooked.
Remove the lid, stir the dish, and let it cook for an additional 2-3 minutes to allow any excess liquid to evaporate.
Sprinkle the dish with freshly chopped parsley for garnish. Serve hot.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4290 mg | 187% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 15.0 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 221 mg | 17% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6474 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
