Are you searching for the ultimate one-pan comfort food? A hearty, satisfying, and delicious meal that comes together in about 30 minutes with only one skillet to wash? This incredible, from-scratch Skillet Pork and Potatoes with a rich and savory mushroom gravy is that perfect weeknight dinner. It’s a complete, soul-warming meal in a bowl that the whole family will absolutely love.
This isn’t just another pork recipe; it’s your new go-to for a quick and easy dinner. We’ll show you the simple secrets to perfectly tender and juicy pork tenderloin medallions and how to build a luscious, deeply flavorful pan gravy right in the same skillet. Filled with creamy red potatoes and earthy mushrooms, this is the kind of satisfying, stick-to-your-ribs meal that makes any day feel cozy and special.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pan Comfort Food
What makes this Pork and Potatoes recipe so spectacularly delicious is its incredible depth of flavor and its wonderfully simple one-skillet preparation. The dish features tender, thin-sliced pork tenderloin, which is quickly pan-seared to a beautiful golden brown. The real magic happens right after, when a rich and savory mushroom gravy is built in the same pan, capturing all the delicious, caramelized drippings. Creamy red potatoes are simmered directly in the flavorful broth until they are fork-tender, and the entire dish is brought together in a luscious, thick gravy. It’s a complete, satisfying, and foolproof meal that is perfect for a busy night.
| Metric | Time / Level |
| Total Time | 40 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Cozy Skillet
This recipe uses a handful of classic, high-impact ingredients to create its signature comforting and savory flavor.
- The Pork:
- Pork Tenderloin: This is a fantastic, lean, and incredibly tender cut of pork that is perfect for a quick-cooking meal. By slicing it into thin, 1/4-inch medallions, we ensure that it cooks in just a few minutes and stays wonderfully juicy.
- The Vegetables:
- Red-Skinned Potatoes: These are the perfect choice for this skillet meal. They are a “waxy” potato, which means they hold their shape beautifully even after simmering in the gravy. Best of all, their thin, tender skin means there is no peeling required!
- Fresh Mushrooms: Earthy, savory fresh mushrooms (like cremini or white button) add a wonderful, deep umami flavor to the gravy.
- The Savory Pan Gravy:
- The Flavor Base: The secret to an incredible pan gravy is to build it in the same pan you used to sear the pork. This allows you to scrape up and incorporate all those delicious, caramelized brown bits (the fond), which are pure flavor.
- The Flour Slurry: The secret to a perfectly smooth, glossy, and thick gravy with no lumps is a simple flour slurry. We whisk the all-purpose flour into a small amount of cold chicken broth before adding it to the simmering gravy, which is a brilliant, foolproof thickening technique.
- Worcestershire Sauce: A classic pantry staple that adds a wonderful, complex, tangy, and savory depth to the gravy.
Step-by-Step to the Perfect Skillet Pork and Potatoes
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Cook the Pork Medallions
Step 1: In a large, 12-inch skillet, heat 1 tablespoon of the butter over medium heat.
Step 2: While the butter is melting, pat your sliced pork tenderloin completely dry with a paper towel.
Pro Tip: Patting the meat dry is the number one secret to getting a beautiful, golden-brown crust or sear!
Step 3: Carefully add the pork slices to the hot skillet in a single layer. Cook for 2 to 4 minutes on each side, until the pork is tender and has a beautiful, golden-brown crust.
Step 4: Transfer the cooked pork to a clean plate. Do not wipe out the skillet!
Part 2: Sauté the Mushrooms and Simmer the Potatoes
Step 1: In the same pan with all the delicious pork drippings, heat the remaining 1 tablespoon of butter over medium-high heat.
Step 2: Add the 1 cup of sliced fresh mushrooms to the hot skillet. Cook and stir until the mushrooms are almost tender. Add the 2 cloves of minced garlic and cook for 1 more minute, until the garlic is very fragrant.
Step 3: Stir in the 8 quartered small red potatoes, 1 1/2 cups of the chicken broth, the 2 teaspoons of Worcestershire sauce, the 1/4 teaspoon of salt, and the 1/4 teaspoon of pepper.
Step 4: Bring the mixture to a boil. Then, reduce the heat, cover the skillet, and let everything simmer for 10 to 15 minutes, or until the potatoes are completely fork-tender.
Part 3: Thicken the Gravy and Finish the Dish
Step 1: In a small bowl, make your flour slurry. Whisk together the 2 tablespoons of all-purpose flour and the remaining 1/2 cup of cold chicken broth until it is completely smooth.
Step 2: Stir the flour slurry into the simmering mushroom and potato mixture in the skillet.
Step 3: Bring the mixture back to a boil. Let it cook and stir until the sauce has thickened into a beautiful, rich gravy. This will take about 1 to 2 minutes.
Step 4: Stir in the 4 sliced green onions. Return the cooked pork and any of its accumulated juices from the plate back to the pan and let it heat through for about a minute.
Serve the hot pork and potatoes immediately, with a generous spoonful of the rich mushroom gravy.
Easy One-Pan Skillet Pork and Potatoes
A quick and comforting one-skillet meal featuring thinly sliced pork tenderloin and potatoes in a savory mushroom gravy. The pork is first pan-fried in butter and then set aside. In the same skillet, a rich gravy is built by cooking fresh mushrooms and garlic, then simmering quartered red potatoes in chicken broth until tender. The sauce is thickened with a simple flour slurry, and the cooked pork is returned to the pan to heat through before being finished with fresh green onions.
Ingredients
- 2 tablespoons butter, divided
- 1 pork tenderloin (1 pound), cut into 1/4-inch slices
- 1 cup sliced fresh mushrooms
- 2 garlic cloves, minced
- 8 small red potatoes, quartered
- 1 can (14.5 ounces) reduced-sodium chicken broth, divided
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 4 green onions, sliced
Instructions
- In a 12-inch skillet, heat 1 tablespoon of butter over medium heat. Cook the pork slices for 2-4 minutes on each side until tender. Remove the pork from the pan and set it aside.
- In the same pan, heat the remaining 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook, stirring, until almost tender.
- Add the minced garlic and cook for 1 minute longer until fragrant.
- Stir in the quartered potatoes, 1 1/2 cups of the chicken broth, the Worcestershire sauce, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat, cover the skillet, and let it simmer for 10-15 minutes, or until the potatoes are tender.
- In a small bowl, mix the flour and the remaining chicken broth until a smooth slurry is formed. Stir this slurry into the mushroom and potato mixture in the skillet.
- Bring the sauce back to a boil; cook and stir until it has thickened.
- Stir in the sliced green onions. Return the cooked pork to the pan and heat everything through.
Notes
- This is a one-pan meal, which builds layers of flavor by cooking the sauce and vegetables in the same skillet used for the pork.
- The sauce is thickened with a simple flour and broth slurry, which should be mixed until smooth before adding to the pan to avoid lumps.
- The potatoes cook directly in the skillet with the broth, absorbing all the savory flavors.
What to Serve With Your Skillet Pork and Potatoes
This beautiful skillet dinner is a fantastic, all-in-one meal. However, if you’d like to round it out, here are a few simple suggestions:
- A Simple Green Vegetable: To balance the richness of the meal, a side of simple, steamed green beans, sweet peas, or roasted broccoli is the perfect, fresh counterpoint.
- Crusty Bread: A side of warm, crusty bread is a must-have for sopping up every last drop of that delicious, savory gravy.
- A Simple Salad: A crisp green salad with a bright and zesty vinaigrette is another perfect and easy side dish.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by chopping all your vegetables and slicing your pork tenderloin up to a day in advance. Store them in separate airtight containers in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Add a Splash of Wine or Brandy: For an even richer and more complex gravy, you can deglaze the pan with about 1/4 cup of a dry white wine, a dry sherry, or a brandy after you have cooked the mushrooms. Let the alcohol cook down for a minute before you add the potatoes and the broth.
- Make it a Creamy Gravy: For a more decadent, luscious gravy, you can stir in about 1/4 to 1/2 cup of heavy cream or a large dollop of sour cream at the very end, after you have turned off the heat.
- Use a Different Protein: If you’re not a fan of pork, this delicious and simple cooking method is also absolutely fantastic with thin, boneless, skinless chicken breasts, cut into medallions.
Enjoy The Ultimate One-Pan Comfort Food!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This Skillet Pork and Potatoes is a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best way to cook pork tenderloin so that it is not dry or tough?
The number one secret is to not overcook it! Pork tenderloin is a very lean cut of meat, which means it cooks very, very quickly and can easily become dry. By slicing it into thin medallions, as this recipe directs, you are ensuring a super-fast cooking time. The best way to check for doneness is with an instant-read thermometer. Pork is perfectly cooked at 145°F (63°C).
Q2: What is a “flour slurry,” and how does it work to thicken a gravy?
A flour slurry is a simple mixture of flour and a cold liquid (in this case, the chicken broth). It is a brilliant, foolproof way to thicken a sauce or a gravy without any lumps. If you were to add dry flour directly to the hot, simmering gravy, it would immediately clump up. By dissolving the flour in a cold liquid first, you are ensuring that it will disperse evenly and smoothly into your gravy.
Q3: Can I make this dish ahead of time?
This dish comes together so quickly that it is at its absolute best when it is made fresh. However, for a fantastic time-saving trick, you can prepare all your vegetables in advance. Chop your mushrooms, garlic, and green onions, and quarter your potatoes (keep the potatoes in a bowl of cold water in the refrigerator to prevent them from browning).
Q4: What are the best potatoes to use for a skillet meal like this one?
Waxy potatoes are the best choice because they hold their shape well after being cooked and won’t fall apart in the gravy. Red-skinned potatoes, as the recipe suggests, are a fantastic choice, as are Yukon Gold potatoes or any other small, new potato.
Q5: Can I use a different cut of pork for this recipe?
If you don’t have a pork tenderloin, you could also use thin-cut, boneless pork loin chops for this recipe. The cooking time will be very similar.