Pork Tenderloin with Sweet Potatoes, Apples & Cranberries
June 23, 2016
"Wonderful taste combination. Easy to put together. The original recipe dusts the tenderloin in flour I omitted this. The recipe is from Taste of Home by Mary E Relyea with minor changes by me."
- Serving Size: 1 (402.1 g)
- Calories 273.1
- Total Fat - 8.3 g
- Saturated Fat - 1.8 g
- Cholesterol - 52.6 mg
- Sodium - 1203.5 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 4.1 g
- Sugars - 5.2 g
- Protein - 22.6 g
- Calcium - 43.4 mg
- Iron - 2.5 mg
- Vitamin C - 28.6 mg
- Thiamin - 0.1 mg
Cut tenderloin into 12 equal pieces.
With a mallett, pound the pieces to 1/4 inch thickness.
Heat oil in a large skillet over medium-high heat.
Brown the pork on both sides, remove from pan, keep warm.
Add prepared sweet potatoes, cranberries and broth to the skillet.
Cover pan, bring to a boil. Reduce heat and simmer for 4 minutes or until the potatoes are almost tender.
Stir in mustard. Return pork to pan, add apple slices and green onions
Season with salt & pepper.
Cover the pan; bring to a boil.
Reduce heat and simmer for apprx 5 minutes or until sweet potatoes are tender and the pork fully cooked.
Tips & Variations
No special items needed.