PORK WITH SWEET POTATOES
With sweet potatoes, dried cranberries and apple slices, this colorful pork dish is especially popular during fall and winter. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large 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.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 513mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
PORK AND SWEET POTATOES OVER RICE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside.
- In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary.
- Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine.
- Serve over cooked white rice.
ROAST PORK AND SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
- Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
- Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.
Nutrition Facts : Calories 461 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 593 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 34 grams
PORK AND SWEET POTATOES OVER RICE
Steps:
- In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside.
- In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary.
- Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine.
- Serve over cooked white rice.
CURRIED PORK AND SWEET POTATOES
If you're a curry fan, you will enjoy this meat-and-potatoes skillet, ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, mix flour, curry powder and salt. Add pork; toss to coat.
- Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until brown.
- Stir in sweet potatoes and apple juice; reduce heat to low. Cover; simmer 5 minutes. Stir in bell pepper. Cover; simmer 3 to 5 minutes longer or until bell pepper is crisp-tender. Stir in jelly until melted.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 75 mg, Fiber 3 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 15 g, TransFat 0 g
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