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Harvest Skillet Supper
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Prep Time:
10 minutes
Total Time:
35 minutes
"Delicious pork, rice, and veggie skillet dinner - heart-healthy goodness!"
Ingredients:
  • 2 teaspoons canola or soybean oil
  • 3/4-pound pork tenderloin, cut into 1/4-inch slices
  • 3/4 cup apple juice
  • 2 tablespoons Dijon mustard
  • 2 teaspoons cornstarch
  • 2 teaspoons packed brown sugar
  • Dash of salt
  • Dash of pepper
  • 2 medium sweet potatoes, peeled, cut into 1/4-inch slices (2 cups) or 2 cups sliced carrots
  • 1 1/4 cups water
  • 1 cup uncooked instant brown rice
  • 1/2 cup coarsely chopped green bell pepper
  • 1 apple, cut into 16 wedges
Instructions:
  • Heat oil in a large nonstick skillet over medium-high heat. Sear pork for 2 to 3 minutes on each side until golden brown. Transfer pork to a plate and cover to keep warm. Discard excess drippings from the skillet.
  • Combine apple juice, mustard, cornstarch, brown sugar, salt, and pepper in a small bowl. Pour mixture into skillet with sweet potatoes. Decrease heat, cover, and cook for 10 to 15 minutes, stirring occasionally, until sweet potatoes are tender with a slight crispness.
  • As the sweet potatoes cook, bring water to a boil in a medium saucepan and add rice. Simmer covered on low heat for 10 minutes.
  • Combine the bell pepper, apple, and pork with the sweet potato mixture. Cook covered for an additional 5 minutes, stirring occasionally, until the bell pepper is crisp-tender and the pork is cooked through. Serve over rice and top with chopped fresh parsley, if desired.

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