Pork-Apple Skillet with Mashed Potatoes

Name: Pork-Apple Skillet with Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.25 pound pork tenderloin (sliced into 1/2-inch medallions); 2 pound russet potatoes (peeled and cut into 1-inch cubes); 2 Gala apples (medium, cored and thinly sliced); 1 yellow onion (medium, thinly sliced); 1 pound broccoli florets (fresh); 2 tablespoon olive oil; 2 tablespoon unsalted butter; 0.25 cup whole milk; 0.5 cup chicken broth (low-sodium); 1.25 teaspoon salt; 0.5 teaspoon black pepper (ground)

Tender pork medallions sautéed with crisp Gala apples and onions in a light pan sauce, served alongside mashed potatoes and steamed broccoli.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $3.19/serving

Dietary

High-Protein
Gluten-Free
Nut-Free
Egg-Free
Low-Fat
Low-Sugar
Low-Calorie

Ingredients

2.25 pound pork tenderloin (sliced into 1/2-inch medallions)
2 pound russet potatoes (peeled and cut into 1-inch cubes)
2 Gala apples (medium, cored and thinly sliced)
1 yellow onion (medium, thinly sliced)
1 pound broccoli florets (fresh)
2 tablespoon olive oil
2 tablespoon unsalted butter
0.25 cup whole milk
0.5 cup chicken broth (low-sodium)
1.25 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Place cubed russet potatoes in a medium pot of boiling salted water; cook 12 minutes until tender. In the last 4 minutes of cooking, place a steamer basket with broccoli florets over the pot to steam until crisp-tender.
Season pork medallions with 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear pork medallions in batches for 2 to 3 minutes per side until nicely browned and reaching an internal temperature of 145°F. Transfer pork to a plate.
In the same skillet, add sliced yellow onion and Gala apples with 1 tablespoon of the butter; sauté 4 minutes until softened. Pour in chicken broth, scraping up browned bits, and simmer 2 minutes until slightly reduced. Return pork and accumulated juices to warm through.
Drain potatoes, mash with remaining 1 tablespoon butter, whole milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Serve pork medallions and glazed apples over mashed potatoes with steamed broccoli on the side.

Notes

Thin pork medallions cook rapidly without drying out.

Nutrition (per serving)

Calories: 441
Protein: 40.7 g
Carbohydrates: 34.6 g
Fat: 14.6 g
Fiber: 5.9 g
Sodium: 681 mg
Saturated Fat: 5.4 g
Sugar: 4.1 g
Cholesterol: 123 mg