Pork with Sweet Potatoes

By á-24734

Ingredients

• 1/2 Cup Flour
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 Pork Tenderloin (about 1 lb.)
• 1 Tbs. Oil
• 2 Medium Sweet Potatoes, peeled and cubed
• 1/2 Cup Dried Cranberries
• 1 Can (14 1/2 oz.) Can Chicken Broth
• 1 Tbs. Dijon Mustard
• 1 Medium Apple, sliced
• 4 Green Onions, chopped

Preparation

Step 1

In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4" thickness. Dip pork in flour mixture to coat both sides, shake off excess. In a large non-stick skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan. Add sweet potatoes, cranberries, and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.