Pork and Sweet Potato Skillet - 17g Carbs, 3g Fiber
From: Canadian Living Magazine: April 2011
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Servings: 4
1 lb pork tenderloins, trimmed and cut in 1-inch cubes
1 Tbsp sodium-reduced soy sauce
1 tsp dried thyme
1/2 tsp ground ginger
1/4 tsp pepper
1 pinch allspice
1 pinch cayenne pepper
2 Tbsp vegetable oil
1 small sweet potato, peeled, halved and cut in 1/4-inch (5 mm) thick slices
1 onion, diced
2 cloves garlic, minced
In bowl, stir together pork, soy sauce, thyme, ginger, pepper, allspice and cayenne; let stand for 5 minutes.
In large skillet, heat half of the oil over medium-high heat; brown pork all over, about 5 minutes. Transfer to bowl.
In same skillet, heat remaining oil over medium heat; cook sweet potato, stirring occasionally, until slightly tender, about 7 minutes.
Add onion and garlic; cook, stirring occasionally, until onion is golden, about 3 minutes.
Return pork and any accumulated juices to pan. Add 3/4 cup water; bring to boil, stirring to scrape up any browned bits. Reduce heat and simmer, stirring often, until potato is tender, about 5 minutes.
Servings: 4
Nutrition per Serving: 256 Calories, 9g Total Fat, 1g Sat Fat, 63mg Cholesterol, 234mg Sodium, 659mg Potassium, 17g Carbs, 3g Fiber, 27g Protein
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