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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
1 pork tenderloin (1 pound), cut into 12 slices |
1/2 cup king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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