Pork Tenderloin with Sweet Potatoes, Apples & Cranberries

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 4 servings


  • 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

Step 1

Cut tenderloin into 12 equal pieces.

Step 2

With a mallett, pound the pieces to 1/4 inch thickness.

Step 3

Heat oil in a large skillet over medium-high heat.

Step 4

Brown the pork on both sides, remove from pan, keep warm.

Step 5

Add prepared sweet potatoes, cranberries and broth to the skillet.

Step 6

Cover pan, bring to a boil. Reduce heat and simmer for 4 minutes or until the potatoes are almost tender.

Step 7

Stir in mustard. Return pork to pan, add apple slices and green onions

Step 8

Season with salt & pepper.

Step 9

Cover the pan; bring to a boil.

Step 10

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.



Very good dish which we all enjoyed! Used chives from the garden instead of green onions but otherwise made as directed. Served with a green salad for a wonderful dinner! Thanks for sharing!

review by:
(28 Aug 2017)