Nutrition per serving may change if servings are adjusted.
1 pound sweet potatoes, cut into ½-inch cubes
¼ cup water
1 (1¼ pound) 1¼ to 1½ pounds pork tenderloin, trimmed of fat and cut into 1-inch slices
2 tablespoons reduced-sodium soy sauce
¼ teaspoon ground black pepper
2 tablespoons canola oil
2 red sweet peppers, coarsely chopped (1½ cups)
½ cup chopped onion
2 cloves garlic, peeled and thinly sliced
2 tablespoons honey
¼ cup sliced green onions (2)
Place sweet potatoes in a medium microwave-safe bowl with 1 Tablespoon water; cover with vented plastic wrap. Microwave on 100% power (high) for 8 minutes, stirring once. Carefully remove plastic wrap; set aside.
Meanwhile, to butterfly pork slices, cut three-quarters through the side of each; open and flatten slightly. Brush with 1 tablespoon of the soy sauce; sprinkle with black pepper.
In a very large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add red peppers and onion; cook until just tender, about 4 minutes. Stir in garlic and cook 30 seconds more. Remove from skillet and set aside. Add pork to the skillet. Cook for 4 to 6 minutes or until browned and slightly pink in centers (145°F), turning once. Remove pork; cover to keep warm.
Add remaining 1 tablespoon oil to skillet. Add partially cooked sweet potatoes to the skillet. Cook for 5 minutes or until potatoes are tender and well-browned, stirring occasionally. Add red pepper mixture; heat through. Spoon hash onto plates; top with pork.
For sauce, whisk together remaining 3 tablespoons water, honey, and the remaining 1 tablespoon soy sauce. Remove skillet from heat; add sauce mixture and heat until boiling. Drizzle sauce over pork. Top with green onions.