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JenHall

Garlic Pork and Sweet Potato Hash

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Rate this recipe 4.4/5 (7 Votes)

Ingredients

  • 3 smallsweet potatoes, scrubbed and chopped (4 cups)
  • 1 1/2 pounds pork tenderloin (cut in 1-inch slices)
  • 2 tablespoons reduced-sodium soy sauce
  • Ground black pepper
  • 8 clovesgarlic, peeled and thinly sliced
  • 3 tablespoons cooking oil
  • 2 green onions, sliced
  • 2 tablespoons honey

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1


1. In a microwave-safe bowl microcook potatoes, covered with vented plastic wrap, for 8 minutes on high. Carefully uncover; stir once. Set aside. Meanwhile, to butterfly pork slices, cut three-quarters through each; open and flatten slightly. Brush with some of the soy sauce and lightly sprinkle with black pepper.

2. In a 12-inch skillet cook garlic in hot oil over medium-high heat just until it begins to turn golden. Remove garlic and set aside. Cook pork in the same skillet for 2 to 3 minutes each side, until 160 degrees F when tested with an instant-read thermometer. Transfer pork to a platter; cover. Add partially cooked potatoes to the skillet. Cook, stirring occasionally, until beginning to crisp. Add onions, cook for 1 minute. Spoon onto plates; top with pork and garlic.

3. For sauce, in the hot skillet whisk together honey, 2 tablespoons water, and remaining soy sauce until bubbly. Drizzle sauce over pork. Makes 4 servings.

From the Test Kitchen* •You want the garlic golden but not too brown. Burnt garlic will be bitter.


Nutrition Facts (Garlic Pork and Sweet Potato Hash) Servings Per Recipe 4,
cal. (kcal) 451,
Fat, total (g) 16,
chol. (mg) 107,
sat. fat (g) 3,
carb. (g) 39,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 8,
fiber (g) 4,
sugar (g) 14,
pro. (g) 37,
vit. A (IU) 18416,
vit. C (mg) 6,
Thiamin (mg) 2,
Riboflavin (mg) 1,
Niacin (mg) 12,
Pyridoxine (Vit. B6) (mg) 2,
Folate (µg) 20,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 449,
Potassium (mg) 1149,
calcium (mg) 71,
iron (mg) 3,
Percent Daily Values are based on a 2,000 calorie diet

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