- 1 cut into half moons Onion
- 1 large Sweet potato peeled, quartered, sliced into ¼ inch slices
- 1 large Apple peeled and coarsely chopped
- 1 cup fresh or frozen Cranberries
- 1/4 cup Dried cranberries
- 1 tbsp chopped Rosemary fresh
- 1 tbsp Balsamic vinegar
- 1 tbsp pure Maple syrup
- 1 tbsp grainy Dijon mustard
- 1/8 tsp Table salt
- 1/4 tsp Cracked pepper
- 3/4 cup no salt added Chicken broth
- 500 g Pork Tenderloin
- 1 tbsp Canola oil
Mairlyn’s tip: One of the tricks for an easy-to-make dinner is to prep everything before you start cooking, and then it’s just a matter of assembly!
1. Have all your vegetables prepped and ready to go.
2. In a small bowl whisk together vinegar, maple syrup, Dijon, salt and pepper. Whisk in chicken broth and set aside.
3. On a separate clean cutting board, I use one especially for meat, slice the pork tenderloin into ½ inch medallions. Wash hands with soap and water. (Wash cutting board with soap and water. Let cutting board air dry)
4. Heat a large non-stick that has a lid on medium heat. Add oil and onion and sauté until the onions start to turn golden, about 3-4 minutes. Push the onions to the side and add the pork. Brown on both sides.
5. Add sweet potatoes and stir in. Add apple and both cranberries, stir in well.
6. Pour the chicken broth mixture over top. Bring to the boil, cover and reduce heat to low and gently cook for 15-20 minutes, or unto the pork is cooked through.
7. Remove pork onto a clean plate, cover and set aside. Add rosemary, stir in, bring to the boil, reduce heat and cook for 3-5 minutes to reduce the liquid.
8. Add the pork back into the sauce, stir to coat and serve.
Per Serving: 300 Calories, 5.6 g Total Fat, 1 g Saturated Fat, 0 Trans Fat, 70 mg Cholesterol, 216 mg Sodium, 32.2 g Carbohydrate, 5.5 g Fibre, 12.9 g Sugars
8.2 g Added Sugars, 34.2 g Protein, 695 mg Potassium
Carbohydrate Choice: 2
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