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.

  • 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
  • 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.
  • 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.
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