Pork with Sweet Potatoes Recipe
Pork with Sweet Potatoes Recipe photo by Taste of Home

Pork with Sweet Potatoes Recipe

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Sweet potatoes, apple and pork blend perfectly in this simple skillet meal. The cranberries lend a burst of color, making this dish merry and bright. —Mary E. Relyea, Canastota, New York
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings


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

Nutritional Facts

3 slices pork with 1 cup potato mixture equals 315 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 513 mg sodium, 36 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch 1/2 fat.


  1. In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess.
  2. In a large nonstick skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan.
  3. Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard.
  4. Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender. Yield: 4 servings.
Originally published as Pork and Sweet Potatoes in Light & Tasty October/November 2007, p25

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Mar. 12, 2016

"Great blend of flavors and so quick and easy! Will definitely make again."

Reviewed Jan. 19, 2016

"I tweaked the recipe to suit my ingredients on hand and seasonings we enjoy. Because I had pork tenderloin "tips" weighing 2.5 lbs and 3 large sweet potatoes, I increased the flour to 1 c. in a plastic ziplock bag (gallon size) and added these seasonings: 1/2 tsp each Nutmeg & Lemon Pepper, and 1 tsp. each salt and dry English mustard powder. After parboiling the diced sweet potatoes for 4 minutes (should've done longer for 6-8 minutes--we're at 5,280 ft in Denver), I drained them in a colander and set aside. I put half of the sliced and pounded pork tenderloin slices into the flour bag and shook them and then browned them in the dutch oven (in canola oil) I'd used to parboil the potatoes. I took them out and browned the other half of pork slices after shaking them in the flour mixture. After all were browned and removed, I poured 1 c. each of vegetable broth and orange juice into that same dutch oven with the drained sweet potatoes and 1 c. dried cranberries plus 1/2 tsp. dry English mustard and approximately 1-2 tsp. ground cinnamon. After bringing to a boil, I covered and turned the heat down and let simmer 10 minutes. Then, I added the browned pork slices back in and covered and let simmer another 10 minutes and thickened up the sauce with some corn starch mixed with water. Finally, I mixed in the sliced apple and let simmer another 3-4 minutes. Our family enjoyed it very much, plus we had enough leftovers for another dinner--which I like to have when cooking weeknight dinners. I do think that you need to add seasonings beyond the basic recipe, so season and flavor to your own personal taste."

Reviewed Feb. 23, 2015

"Good recipe, but I agree it lacks seasoning. The sweet potatoes did take longer to ocok, but we are at a high altitude. Next time I'd add some cinnamon, perhaps."

Reviewed Jan. 11, 2015

"Quick and easy. Great flavors!"

Reviewed Nov. 21, 2014

"My family really liked this. I'll definitely make it again."

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