Pork Medallions with Sweet Potatoes

I found this recipe in Chatelaine magazine a couple of years ago, but never made it until last week.  First of all it was so easy to make.  I made it on a weeknight, and it took 20 minutes total.  It doesn’t require a lot of fancy ingredients, essentially sweet potatoes, pork and orange juice.  I served it with a vegetable or salad and that is really all you need for the whole meal.  The kids love it and so do my husband and I.  I have already made it twice, it was such a big hit!

Pork Medallions with Sweet Potatoes
Lean pork tenderloin and super-nutritious sweet potato produce a substantial dinner.
Preparation time 10 min
Cooking time 18 min
Makes 2 servings

1 pork tenderloin
1/4 tsp (1 mL) each salt, ground pepper, chili flakes and dried thyme leaves
1 tbsp (15 mL) butter
1 large sweet potato, peeled
1/2 cup (125 mL) each orange or pineapple juice and water
1/4 cup (50 mL) whole or shredded mint leaves (optional)

1. Slice pork into thick rounds. Place in a bowl. Sprinkle with seasonings, then rub in. Melt butter in a large frying pan over medium-high heat. Add pork, then reduce heat to medium. Cook until deep golden, 3 min per side, then remove to a bowl.

2. Meanwhile, cut potato into large cubes. After pork is removed from pan, pour in juice and water.  Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Add potato. Boil, then cover and reduce heat. Simmer, stirring often until tender, 10 to 12 min. Return pork and any juices back to pan. Cover and simmer, stirring occasionally, until pork is warm, about 2 min. Stir in mint.

First published in Chatelaine’s 10/2007 issue. © Rogers Media Publishing Inc.

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