Pork with Sweet Potatoes

A colourful dish, with sweet potatoes, dried cranberries and apple slices.

Ingredients:

• ½ cup plain flour
• ½ tsp salt
• ¼ tsp pepper
• 1 pork tenderloin, about 450g
• 1 tbsp oil
• 2 medium sweet potatoes (about 450g), peeled and cubed
• ½ cup dried cranberries
• 400ml chicken stock
• 1 tbsp Dijon mustard
• 1 medium apple, sliced
• 4 spring onions, chopped

Method:

In  a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 pieces, pound each with a meat mallet to ¼-in thickness. Dip pork in flour mixture to coat both sides, shaken off excess.

In a large nonstick pan,  heat oil over medium-heat, brown pork in batches. Remove from pan.

Add sweet potatoes, cranberries and stock into the same pan. Bring to a boil. Reduce heat, simmer covered for about 5 minutes or until potatoes are almost tender. Stir in mustard.

Return the pork to the pan, add apple and spring onions. Return to a boil. Reduce heat, simmer, covered for further 5 minutes or until pork and sweet potatoes are tender.