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Harvest Skillet Supper

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

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  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
),
Cholesterol
45mg
45%;
Sodium
260mg
260%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
  Sugars
14g
14%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
140%;
Vitamin C
25%;
Calcium
4%;
Iron
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.