20-GARLIC PORK AND POTATOES SKILLET

20-Garlic Pork and Potatoes Skillet image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 8

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:

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.
In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
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.
Cut pork into 1/2-inch slices; return to skillet. Top with parsley.

Nutrition Facts : Calories 400, Carbohydrate 25 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 9 g, ServingSize About 4 Slices Pork and 1/2 Cup Potatoes, Sodium 620 mg, Sugar 1 g, TransFat 0 g