June 23, 2016
Dinner, Lunch, Main Dish,
Pork, Loins, Fruit, Cranberry, Vegetables, Sweet Potato/Yam, Easy/Beginner Cooking, Quick Meals, Entertaining, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Weeknight Meals, Skillet, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"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."
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.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
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!