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Pork with Sweet Potatoes

Pork with Sweet Potatoes
Sweet potatoes, sliced apple and moist pork tenderloin blend perfectly in this simple meal-in-one. Dried cranberries lend a burst of color, making the main course look just as good as it tastes! Mary Relyea of Canastota, New York shares the recipe.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 Pork tenderloin (1 pound), cut into 12 slices
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  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 cup dried cranberries
  • 1 tablespoon Dijon mustard
  • 1 medium apple, sliced
  • 4 green onions, chopped

Directions

  • Flatten pork to 1/4-in. thickness. In a large resealable plastic bag,
  • combine the flour, salt and pepper; add pork, a few pieces at a
  • time, and shake to coat.
  • In a large nonstick skillet coated with cooking spray, brown pork in
  • oil in batches. Remove and keep warm. Add the broth, sweet potatoes
  • and cranberries to the skillet. Bring to a boil. Reduce heat; cover
  • and simmer for 4-6 minutes or until potatoes are crisp-tender. Stir
  • in mustard.
  • Return pork to the pan; add apple and onions. Cover and simmer for
  • 4-6 minutes or until meat juices run clear. Yield: 4 servings.
© Taste of Home 2013

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Pork with Sweet Potatoes (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013