Pork with Sweet Potatoes
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 4 servings.
With sweet potatoes, dried cranberries and apple slices, this colorful pork dish is especially popular during fall and winter. —Mary Relyea, Canastota, New York
Ingredients
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 pork tenderloin (about 1 pound)
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1 tablespoon canola oil
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2 medium sweet potatoes (about 1 pound), peeled and cubed
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1/2 cup dried cranberries
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1 tablespoon Dijon mustard
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1 medium apple, sliced
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4 green onions, chopped
Directions
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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.
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2.
In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan.
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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.
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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.
Nutrition Facts
3 slices pork with 1 cup potato mixture: 315 calories, 8g fat (2g saturated fat), 63mg cholesterol, 513mg sodium, 36g carbohydrate (20g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.
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