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.

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.

Author: Evelyn

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.

Find it online: https://cookupjoy.com/skillet-pork-and-potatoes/