One-Pan Potatoes & Pork Provencale

Six ingredients, one skillet, and you’ve got a French-inspired supper on the table. Thin strips of lean pork get seared fast over high heat, then tossed with cubed potatoes, cherry tomatoes, and a glaze of orange marmalade melted with Dijon mustard.

That marmalade-mustard combo is the real star. The marmalade caramelizes in the hot pan and coats everything in a sticky, sweet-tart glaze with little bits of orange peel. The Dijon cuts through the sweetness and adds a sharp, peppery bite. Together they create a sauce that tastes way more complex than two ingredients have any right to.

Microwaving the potatoes first means they’re already tender when they hit the skillet, so you just need to sauté them long enough to pick up some color and absorb the glaze.

Pro Tips

• Cut the pork strips thin and uniform so they cook evenly over high heat. Thick pieces will steam instead of sear.
• Don’t crowd the skillet. If your pan is small, sear the pork in two batches for better browning.
• Add the cherry tomatoes whole. They burst slightly during the sauté and release juices that loosen the glaze.
• Use good-quality orange marmalade with visible peel pieces for the best flavor and texture.

Variations

• Swap pork for chicken breast strips or thick-cut bacon.
• Use whole grain mustard instead of Dijon for a more rustic, seedy glaze.
• Add a handful of fresh herbs like thyme or rosemary at the end for a more Provencale finish.