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| Pork, Sweet Potato and Apple Saute submitted by Mom Johnson |
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Description
This is a great dish for Fall. For the most tender results, remember this: Pork can be slightly pink. Be careful-especially with chops-not to overcook the meat! Makes 2-3 servings.
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Directions
Cut the sweet potato, onion and apple into 1/2 inch cubes or pieces and set aside, each separately. Slice the pork into 12-14 medallions about 3/4 to 1 inch thick. Season them with 1 tsp. salt and a little pepper and set aside. Melt 1 T. each of the butter and oil in a large straight-sided skillet over medium heat. Add the sweet potato pieces in one layer and season with about 3/4 tsp. salt and a little pepper. Saute them until they are brown and crusty on most sides, about 10 minutes. (Don't stir often; let them sit in the pan for 2-3 minutes on each side before flipping with a spatula.) Carefully add 3 T. water to the pan and as it sizzles, cover the pan briefly to let the potato steam. Uncover, stir, and transfer to a bowl. Turn the heat to medium high, heat another 1 T. butter and oil in the pan and add the onion and apple. Season with 1/2 tsp, salt. Saute, stirring occasionally, until the onion is soft and both the onion and apple are nicely browned around the edges (the bottom of the pan will be brown), 6-8 minutes. Stir in the ginger, saute briefly, and pour 2 T. cider vinegar and 2 T. water into the pan. Remove the pan from the heat and stir to scrape up the browned bits. Transfer the contents of the pan to the bowl with the sweet potatoes.
Put the pan back over medium-high heat and add the remaining 1 T. oil and butter. As soon as the butter sizzles loudly, add the pork medallions in one layer. Cook for 2 minutes, turn over, and cook for another 2 minutes. Transfer the pork to a plate. Carefully pour in the remaining 2 T. cider vinegar and 2 T. water, remove the pan briefly from the heat, and scrape up the browned bits. Return the sweet potato mixture to the pan over the heat and stir until heated through. Put several pork slices in the middle of each of 2-3 warmed plates. Fold the parsley, if using, into the sweet potato mixture and evenly mound it on top of the pork.
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Ingredients
 1 medium sweet potato, unpeeled
1 medium yellow or sweet onion, peeled
1 Golden Delicious apple, unpeeled
1 small pork tenderloin, about 1 pound
Kosher salt and freshly ground black pepper
3 T. unsalted butter
3 T. extra-virgin olive oil
1-inch piece fresh ginger, peeled and finely chopped or
grated
4 T. cider vinegar
2 T. coarsely chopped fresh parsley, optional
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