Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola or soybean oil

  2. 3/4-pound pork tenderloin, cut into 1/4-inch slices

  3. 3/4 cup apple juice

  4. 2 tablespoons Dijon mustard

  5. 2 teaspoons cornstarch

  6. 2 teaspoons packed brown sugar

  7. Dash of salt

  8. Dash of pepper

  9. 2 medium sweet potatoes, peeled, cut into 1/4-inch slices (2 cups) or 2 cups sliced carrots

  10. 1 1/4 cups water

  11. 1 cup uncooked instant brown rice

  12. 1/2 cup coarsely chopped green bell pepper

  13. 1 apple, cut into 16 wedges

Instructions Jump to Ingredients ↑

  1. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in hot oil 2 to 3 minutes, turning once, until brown on both sides. Remove pork from skillet; cover to keep warm. Drain drippings from skillet.

  2. Mix apple juice, mustard, cornstarch, brown sugar, salt and pepper in small bowl. Add to skillet with sweet potatoes; reduce heat. Cover and cook 10 to 15 minutes, stirring occasionally, until sweet potatoes are crisp-tender.

  3. While sweet potatoes are cooking, heat water to boiling in medium saucepan; stir in rice. Reduce heat to low; cover and simmer 10 minutes.

  4. Stir bell pepper, apple and pork into sweet potato mixture. Cover and cook 5 minutes longer, stirring occasionally, until bell pepper is crisp-tender and pork is no longer pink in center. Serve over rice; garnish with chopped fresh parsley if desired.


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