Ingredients
2 tablespoons white wine
4-1/4 teaspoons Morton® Nature's Seasons® Seasoning Blend
1/4 cup vegetable oil, divided
1/2 cup flour
1 tablespoon butter or margarine
3 cups sliced, peeled, sweet potatoes (about 1-1/2 lbs.)
1 cup thinly sliced onion
1-1/4 cups apple juice, divided
2 tablespoons water
1-1/2 lbs. pork tenderloin, trimmed and cut into 1/2-inch thick medallions
1/4 cup apple cider vinegar
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons cornstarch
2 Rome beauty or Granny Smith apples, cored and sliced |
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Directions
Combine wine and 2 tablespoons oil; drizzle over pork medallions. Sprinkle both sides of meat with 3
teaspoons Nature’s Seasons® seasoning blend. Cover and refrigerate at least 2 hours or
overnight. Combine flour and 1 teaspoon Nature’s Seasons® seasoning blend. Coat pork slices with seasoned flour.
Heat butter or margarine and remaining oil in a large nonstick skillet over medium-high heat. Add the pork medallions; cook to brown both sides, about 3 minutes on each side. Remove from skillet, set aside.
Add sweet potatoes and onions to skillet; sauté 3 to 5 minutes or until tender. Combine 1 cup juice with vinegar, brown sugar, and cinnamon, stir to combine. Return pork to skillet; pour juice mixture over medallions. Cover, reduce heat, and simmer 15 to 20 minutes or until medallions are cooked through and potatoes are tender. Remove the pork medallions from skillet, set aside, and keep warm.
Season potatoes with remaining 1/4 teaspoon Nature’s Seasons® seasoning blend. Combine the remaining 1/4 cup apple juice, cornstarch, and water; stir to combine. Add to potatoes and sauce in skillet; stir to blend. Stir in apple slices; bring to a boil over medium heat. Cook and stir for one minute or until mixture thickens.
Serve medallions on apple slices. Spoon sauce and sweet potatoes over pork.
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