We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Harvest Skillet Supper

(0)
  0 reviews
  • 25 min prep time
  • 25 min total time
  • 11 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Serve this skillet supper pork tenderloin with hot cooked rice and sprinkled with parsley that’s ready in 25 minutes – perfect for a dinner.

Ingredients

2
teaspoons oil
3/4
lb. pork tenderloin, cut into 1/4-inch slices
3/4
cup apple juice
2
tablespoons Dijon mustard
2
teaspoons cornstarch
2
teaspoons brown sugar
Dash salt
Dash pepper
1
sweet potato, peeled, cut into 1/4-inch slices (2 cups)*
1
apple, cut into 16 wedges
1/2
cup coarsely chopped green bell pepper

Steps

  • 1 Heat oil in large nonstick skillet over medium-high heat until hot. Add pork; cook until no longer pink and browned on each side. Remove pork from skillet; cover to keep warm. Drain drippings from skillet.
  • 2 In small bowl, combine apple juice, mustard, cornstarch, brown sugar, salt and pepper; blend well. Add cornstarch mixture and sweet potato to skillet. Cover; cook over medium heat for 10 to 15 minutes or until sweet potato is crisp-tender, stirring occasionally.
  • 3 Stir in apple, bell pepper and pork. Cover; cook an additional 5 minutes or until bell pepper is crisp-tender, stirring occasionally. If desired, serve with hot cooked rice sprinkled with chopped fresh parsley.
  • 1 Heat oil in large nonstick skillet over medium-high heat until hot. Add pork; cook until no longer pink and browned on each side. Remove pork from skillet; cover to keep warm. Drain drippings from skillet.
  • 2 In small bowl, combine apple juice, mustard, cornstarch, brown sugar, salt and pepper; blend well. Add cornstarch mixture and sweet potato to skillet. Cover; cook over medium heat for 10 to 15 minutes or until sweet potato is crisp-tender, stirring occasionally.
  • 3 Stir in apple, bell pepper and pork. Cover; cook an additional 5 minutes or until bell pepper is crisp-tender, stirring occasionally. If desired, serve with hot cooked rice sprinkled with chopped fresh parsley.

Expert Tips

* If desired, 2 cups sliced carrots can be substituted for the sweet potato.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
45mg
15%
Sodium
260mg
11%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
8%
Sugars
14g
14%
Protein
18g
18%
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved