(The ad below will not display on your printed page)
Asian Pork and Sweet Potato Hash
Diabetic Living Magazine
“Chunks of sweet potato and sweet red pepper simmer with pork and Asian seasonings for a tasty, budget-friendly meal that's perfect for weeknights.”
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)
1Place 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.
2Meanwhile, 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.
3In 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.
4Add 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.
5For 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.