- 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
- 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.
- In a large nonstick skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan.
- 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.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork with Sweet Potatoes
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"My family really liked this. I'll definitely make it again."
"Read the reviews here, looked forward to making this. Looked pretty enough for company, but I'm glad I made it only for us, first. There was very little flavor in this, quite disappointing. The pork was tender enough, but if you make this, either parboil your sweet potatoes, use canned or cook for a lot longer like I had to. My husband said if the had ordered this in a restaurant, he wouldn't order it again."
"We really enjoyed the blend of flavors. I'll make it again soon."
"Tasty blend of unique flavors. Very tasty and quick to make."
"This was tasty and easy for a weeknight dinner. I only had whole berry cranberry sauce and seeded mustard, but they both worked out quite well. Will try this again as written."