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20-Garlic Pork and Potatoes Skillet

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  • Prep 20 min
  • Total 50 min
  • Servings 4
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We've rarely had a five-ingredient meal that tastes as good as this one and cooks in a single dish. This simplicity is actual the secret to this recipe's success. A clever stovetop-to-oven technique allows both the pork and potatoes to cook perfectly while giving the garlic time to mellow and infuse, so it flavors—but doesn't overpower—the dish. At the same time, the potatoes absorb flavor from the meat and the garlic, so by the time you take the skillet out of the oven, they're deeply savory. The whole meal is so elegant and delicious that people naturally assume it's taken loads of time to prepare, which is why we keep this recipe in our back pockets for those situations when there's pressure to impress.
By Betty Crocker Kitchens
Updated Feb 28, 2020
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Ingredients

  • 1 1/4 lb pork tenderloin, trimmed of fat
  • 4 tablespoons butter, melted
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme leaves
  • 1 lb baby red potatoes, quartered
  • 20 cloves garlic, peeled
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps

  • 1
    Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
  • 2
    In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
  • 3
    In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
  • 4
    Cut pork into 1/2-inch slices; return to skillet. Top with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don’t skip the step of trimming the pork tenderloin. That membrane, called the silverskin, won't cook away and will prevent flavors and seasonings from absorbing into the meat. To remove the notoriously slippery silverskin, run a knife underneath the shiny membrane. Then, slice to remove the silverskin while avoiding cutting away the meat.
  • tip 2
    The stovetop-to-oven technique offers the best of both worlds—the sear of the stovetop adds flavor while the gentle heat of the oven allows everything to cook through. This technique is commonly used in restaurants to ensure even cooking and avoid overbrowning the meat. In this case, it allows the potatoes to cook in the same skillet and take on loads of garlicky pork flavor.

Nutrition

400 Calories, 18g Total Fat, 35g Protein, 25g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: About 4 Slices Pork and 1/2 Cup Potatoes
Calories
400
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
115mg
39%
Sodium
620mg
26%
Potassium
1040mg
30%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
10%
Sugars
1g
Protein
35g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Inspired by the garlicky chicken dish of the same name, this easy skillet pork dinner is just as delicious. And if you agree, you'll want to give Slow-Cooker 20-Garlic Chicken Dinner a try next.
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