Pork With Sweet Potatoes

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pork tenderloin (about 1 pound)
• 1 tablespoon canola oil
• 2 medium sweet potatoes (about 1 pound), peeled and cubed
• 1/2 cup dried cranberries
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 medium apple, sliced
• 4 green onions, chopped

1. In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess.
2. In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan.
3. Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard.
4. Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

allpurpose, salt, pepper, pork tenderloin, canola oil, sweet potatoes, cranberries, chicken broth, mustard, apple, green onions

Taken from www.tasteofhome.com/recipes/pork-with-sweet-potatoes/ (may not work)