Pierce potatoes all over with fork. Place in microwaveable dish. Pour in 1/4 cup (50 mL) water; cover and microwave at High for 6 minutes or until tender. Set aside.
Sprinkle pork with half of the pepper. In ovenproof skillet, heat oil over high heat; brown pork on all sides. Transfer to plate. Reduce heat to medium-high; cook mushrooms, garlic, seasoning and remaining pepper for 5 minutes or until browned and liquid is evaporated. Stir in stock. Return pork to skillet.
Transfer skillet to 425°F (220°C) oven; cook for 15 minutes or until just a hint of pink remains inside pork. Let stand for 5 minutes; slice thinly. Serve with sauce and potatoes.
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Ingredients
- 3 new red potatoes
- 1 16 oz pork tenderloin
- 1 pinch pepper
- 1 tbsp (15 mL) vegetable oil
- 2 cups (500 mL) sliced mushrooms
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) dried no salt added Italian herb seasoning
- 2/3 cup (150 mL) no salt added chicken stock
Ingredients
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