Categories: Pork-main dish

Ingredients

• 1/2 cup all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Pork tenderloin (about 1 lb.)
• 1 Tbsp. canola oil
• 2 medium sweet potatoes (about 1 lb.),
• peeled and cubed
• 1/2 cup dried cranberries
• 1 can (14 1/2 oz.) reduced-sodium
• chicken broth
• 1 Tbsp. Dijon mustard
• 1 medium apple, sliced
• 4 green onions, chopped

Directions

1. In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-inch thickness. Dip pork in flour mixture to coat both sides; shake off excess.

2. In a large nonstick skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan.

3. 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.

4. 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.

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