Harvest skillet supper

By GmaJan12

Ingredients

• 2 teaspoons oil
• 3/4 lb. pork tenderloin, cut into 1/4-inch slices
• 3/4 cup apple juice
• 2 tablespoons Dijon mustard
• 2 teaspoons cornstarch
• 2 teaspoons brown sugar
• Dash salt
• Dash pepper
• 1 sweet potato, peeled, cut into 1/4-inch slices (2 cups)1 apple, cut into 16 wedges
• 1/2 cup coarsely chopped green bell pepper.

Details

Servings 4

Preparation

Step 1

1 Heat oil in large nonstick skillet over medium-high heat until hot. Add pork; cook until no longer pink and browned on each side. Remove pork from skillet; cover to keep warm. Drain drippings from skillet.

2 In small bowl, combine apple juice, mustard, cornstarch, brown sugar, salt and pepper; blend well. Add cornstarch mixture and sweet potato to skillet. Cover; cook over medium heat for 10 to 15 minutes or until sweet potato is crisp-tender, stirring occasionally.

3 Stir in apple, bell pepper and pork. Cover; cook an additional 5 minutes or until bell pepper is crisp-tender, stirring occasionally. If desired, serve with hot cooked rice sprinkled with chopped fresh parsley.

.* If desired, 2 cups sliced carrots can be substituted for the sweet potato..