Pork Diane Skillet Supper

Pork tenderloin sliced thin, seared golden, then simmered with quartered red potatoes and mushrooms in a Worcestershire-spiked chicken broth gravy. Everything cooks in one skillet, meat and sides together, with the pan drippings becoming the sauce.

The Diane treatment traditionally means a pan sauce built from the fond left after searing the meat. Here, the browned pork comes out, the broth goes in to deglaze all those caramelized bits off the bottom, and the potatoes simmer in that flavorful liquid. When the pork goes back in with the mushrooms and green onions, it finishes cooking gently in the broth instead of drying out from direct heat.

The flour slurry stirred in at the end thickens the braising liquid into a proper gravy right in the pan. Blend the flour with the reserved cold broth until smooth before adding. Dumping dry flour into hot liquid gives you lumps that no amount of stirring will fix.

Kitchen Tips

• Slice the tenderloin ¼ inch thin so it sears fast without overcooking. Thick slices need longer browning time and end up tough.
• Quarter the potatoes small enough that they cook through in 10 minutes. Larger pieces need more time and the pork would overcook waiting.
• Add the mushrooms and green onions with the pork, not with the potatoes. Five minutes of simmering is all they need to soften without going mushy.
• The gravy thickens quickly once the flour slurry goes in. Stir constantly over medium-high heat and pull the pan the second it bubbles and coats a spoon.

Variations

• Add a splash of Dijon mustard to the gravy for a more traditional Diane flavor.
• Swap red potatoes for egg noodles and serve the pork and gravy over them instead.
• Stir in a handful of frozen peas with the mushrooms for color and sweetness.