Skillet Pork and Potatoes

By Tonya_Speed

NUTRITION per serving: 276 Calories; 9g Fat; 27g Protein; 24g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 99mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 Fat. Points: 6

Ingredients

• 2 tablespoons olive oil, divided
• 1 1/2 pounds red skinned potatoes, cut into 1/2-inch cubes
• Salt and pepper, to taste
• 1/2 cup water
• 4 scallions, thinly sliced
• 1 1/2 pounds lean pork tenderloin
• 1 1/2 lemons, thinly sliced
• 1/3 cup chopped cilantro

Preparation

Step 1

Heat 1 tablespoon of oil in a large skillet with a tight-fitting lid over medium-high heat; add potatoes and season with salt and pepper; cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the water; cover and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions and cook for 1 minute. Transfer mixture to a bowl and keep
warm. Cut tenderloin crosswise into 12 equal slices; press slices between your hands to flatten them evenly. Heat the remaining oil in the skillet over medium-high heat. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices during the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.

SERVING SUGGESTION: Steamed broccoli and steamed baby carrots.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Use boneless skinless chicken breast meat instead of pork.
GLUTEN FREE: No changes necessary.