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Pork with Sweet Potatoes

 Pork with Sweet Potatoes
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
4 ServingsPrep: 20 min. Cook: 20 min.


  • 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.

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Pork with Sweet Potatoes (continued)

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