1 (6-oz.) sweet potato, halved lengthwise and thinly sliced
1/4 cup olive oil, divided
1 (1-lb.) pork tenderloin, trimmed and cut into 1/2-in.-thick slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 cup hard apple cider or regular cider
2 tablespoons grainy mustard
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
2 cups thinly sliced apple
1 cup thinly sliced fennel bulb, plus fennel fronds for garnish
2 tablespoons sliced shallot
2 tablespoons minced parsley
2 tablespoons fresh lemon juice
Added sugars g
Calcium 4% DV
Potassium 23% DV
How to Make It
Preheat oven to 450°F.
Combine potato slices and 1 tablespoon oil on a rimmed baking sheet lined with parchment paper. Bake at 450°F for 10 minutes or until tender.
Heat 1 tablespoon oil in a skillet over medium-high. Top pork slices with 1/4 teaspoon salt and pepper. Add to pan; cook 5 minutes on one side. Remove from pan; add cider, and cook 1 minute. Stir in mustards. Remove pan from heat; stir in butter. Add pork to pan; let stand 3 minutes.
Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve slaw with pork and pan sauce. Garnish with fennel fronds.
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