Harvest Skillet Supper

 

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

• 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.