Ingredients
1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 pork tenderloin (about 1 pound)1 tablespoon canola oil2 medium sweet potatoes (about 1 pound), peeled and cubed1/2 cup dried cranberries1 can (14-1/2 ounces) reduced-sodium chicken broth1 tablespoon Dijon mustard1 medium apple, sliced4 green onions, chopped
Preparation
In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess.
In a large skillet coated with cooking spray, heat oil over medium-high 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, 4-6 minutes or until potatoes are almost tender. Stir in mustard.
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.
