Friday, April 22, 2011
Pork and Sweet Potatoes - What a meal!
Adapted from Taste of Home's website
Pork and Sweet Potatoes
2 pound pork tenderloin (this is average size in the double package), cut into 15 slices
1/2 cup all purpose flour
1/2 tsp garlic salt
1/4 tsp ground pepper
1 tablespoon extra virgin olive oil
2 cups chicken broth
2 medium sweet potatoes, peeled and cubed
1/2 cup dried cranberries
1 Tablespoon Dijon Mustard
1 medium apple (I had a Fuji on hand)
1 small onion chopped
1 - Flatten pork slices to 1-1 1/2 inch thickness. To do this, simply place pork slices in a Ziploc bag, grab a soup can, and get out your frustrations!
2 - In another resealable bag, mix together flour, salt, and pepper. Drop pork one at a time into flour mixture to coat.
3 - Add oil to a large non-stick pan. Heat to medium heat. Brown pork slices on each side, cooking about 5 minutes per side.
4 - Remove pork from pan. Add chicken broth, sweet potato cubes, onion, and cranberries to skillet.Bring to a boil. Reduce heat and cook for about 10 minutes. Cook till sweet potatoes are tender. Add mustard. Mix together well.
5 - Return pork back to the pan. Cook together for another 8-10 minutes.
This made a double portion for our family - 5 mouths eating. I froze the second portion, reheated for a fast meal one evening! Worked great!
Shared at Miz Helen's Full Plate Thursday, The Saturday Evening Pot -make a food-e-friend- monday
Posted by Emily aka Cook for 6 at 3:33 PM