The Olive Bin

Apple & Cranberry Pork with Sweet Potatoes

In 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 large nonstick skillet, heat olive oil over medium 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 to 6 minutes or until potatoes are almost tender. Stir in balsamic vinegar. Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4 to 6 additional minutes or until pork and sweet potatoes are tender.
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Ingredients

Number Of Servings: 4

1/2 C all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 pork tenderloin (about 1 lb)
1 T of The Olive Bin's Tuscan Herb Olive Oil
2 medium sweet potatoes (about 1 lb), peeled and cubed
1/2 C dried cranberries
1 can (14.5 oz) reduced-sodium chicken broth
1 1/2 T of The Olive Bin's Red Apple Balsamic Vinegar (Seasonal)
1 medium apple, sliced
4 green onions, chopped

Directions

  1. In 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. 
  2. In large nonstick skillet, heat olive oil over medium 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 to 6 minutes or until potatoes are almost tender. Stir in balsamic vinegar.
  4. Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4 to 6 additional minutes or until pork and sweet potatoes are tender.

Additional Info

Recipe adapted from Taste of Home

Associated Products

Red Apple Dark Balsamic
Red Apple Dark Balsamic
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Tuscan Herb Olive Oil
Tuscan Herb Olive Oil
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