Skillet Pork Medallions with Leek-Mushroom Potato Hash
This quick pork supper brings together one of the best protein deals in the list with sweet early-spring leeks, mushrooms, and golden potatoes. It eats like a cozy French bistro skillet dinner, but lands on the table fast enough for a weeknight.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
- Yukon Gold Potatoes 1 lb $1.49/lb
- Organic Leeks 1/2 lb $5.49/lb
- Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
- Fresh Organic Lemon 1 $1.69 each
- Garlic 2 cloves $1.50 each
- Olive oil, butter, salt, black pepper as needed pantry
- Erath Pinot Noir Oregon Red Wine (750 ml) 1 bottle (750 ml) $14.99
Instructions
- Prep 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin and cutting it into 1-inch medallions. Halve or quarter 1 pound Yukon Gold Potatoes ($1.49/lb) into bite-size pieces. Clean and thinly slice about 1/2 pound organic leeks ($5.49/lb). Slice 8 ounces Kroger® Whole White Mushrooms ($2.79/8 oz). Mince 2 garlic cloves from 1 bulb garlic ($1.50 each). Zest and juice 1 fresh organic lemon ($1.69 each).
- Place the 1 pound Yukon Gold Potatoes ($1.49/lb) in a pot, cover with salted water, and bring to a boil. Simmer 10 to 12 minutes until just tender. Drain well.
- While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) with 3/4 teaspoon salt and black pepper. Sear the pork medallions 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate.
- Reduce the heat to medium. Add 1 tablespoon butter and the sliced 1/2 pound organic leeks ($5.49/lb) to the same skillet. Cook 3 minutes until softened. Add the sliced 8 ounces Kroger® Whole White Mushrooms ($2.79/8 oz) and cook 5 to 6 minutes until the mushrooms brown and their moisture cooks off. Stir in the 2 minced garlic cloves from 1 bulb garlic ($1.50 each) for 30 seconds.
- Add the drained 1 pound Yukon Gold Potatoes ($1.49/lb) to the skillet with the leeks and mushrooms. Season with salt, black pepper, and half the zest from 1 fresh organic lemon ($1.69 each). Toss and let the potatoes crisp lightly for 3 to 4 minutes.
- Return the seared 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) and any juices to the skillet. Squeeze in 1 to 2 tablespoons juice from 1 fresh organic lemon ($1.69 each) and toss everything together for 1 minute. Taste and adjust seasoning.
- Serve the pork medallions over the leek-mushroom potato hash, finishing with the remaining lemon zest from 1 fresh organic lemon ($1.69 each).
Cook time: 35 minutes
Estimated cost: $11-15
Health notes: About 650-760 calories per serving. Excellent protein, satisfying but not heavy, with potassium from potatoes and extra fiber from leeks and mushrooms. Trim visible fat from the pork if needed and use a modest amount of oil.
Drink pairing: Pinot Noir is a natural with pork and earthy mushrooms. For a white option, a dry Chardonnay has enough body for the pan sauce and potatoes.
Wine picks:
- Erath Pinot Noir Oregon Red Wine (750 ml) $14.99 1 bottle (750 ml)
- Chateau Ste. Michelle Chardonnay Washington White Wine (750 ml) $7.97 1 bottle (750 ml)
Why it works: With Skillet Pork Medallions with Leek-Mushroom Potato Hash, you want a wine that can handle pork’s savory sweetness plus the earthy mushroom/leek notes, without overpowering the dish’s relatively delicate textures. A Willamette Valley–style Pinot Noir is the classic fit here: bright red fruit and gentle tannins complement pork, while its forest-floor notes mirror mushrooms. If you’d rather stay white, a balanced Washington Chardonnay (not too buttery) matches the potato richness and sautéed leeks while keeping enough acidity to stay lively. For 2 people, one 750 ml bottle is the right size.