Pork and Sweet Potato Skillet
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Cook Time 12 to 15 minutes
Prep Time 20 minutes
Makes 4 servings
|1||teaspoon fennel or caraway seeds|
|3/4||pound pork tenderloin, cut into 1-inch cubes|
|1||tablespoon plus 1 teaspoon butter, divided|
|1/8||teaspoon black pepper|
|2||medium sweet potatoes (about 2 cups), peeled and cut into 1/2-inch pieces|
|1||small onion, sliced|
|1/4||pound reduced-fat smoked turkey sausage, halved lengthwise and cut into 1/2-inch pieces|
|1||small red apple, cored and cut into 1/2-inch pieces|
|1/2||cup bottled sweet-and-sour sauce|
|2||tablespoons chopped fresh parsley (optional)|
- Cook seeds in large nonstick skillet over medium heat 30 seconds to 1 minute or just until seeds begin to toast.
- Add pork and 1 teaspoon butter to skillet; cook and stir 2 to 3 minutes or until pork is no longer pink. Season with salt and pepper. Remove from skillet.
- Add remaining 1 tablespoon butter, potatoes and onion to skillet. Cook, covered, over medium-low heat 8 to 10 minutes or until tender, stirring frequently.
- Add pork, sausage, apple and sweet-and-sour sauce to skillet; cook and stir until heated through. Sprinkle with parsley.
|Serving Size:||1-1/2 cups|
|Saturated Fat||4 g|
|Total Fat||7 g|
|Calories from Fat||22 %|
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