Ingredients:
- 1 lb (454 g) pork tenderloins, trimmed and cut in 1-inch (2.5 cm) cubes
- 1 tbsp (15 mL) sodium-reduced soy sauce
- 1 tsp (5 mL) dried thyme
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) pepper
- 1 pinch allspice
- 1 pinch cayenne pepper
- 2 tbsp (30 mL) vegetable oil
- 1 small sweet potato, (340 g) peeled, halved and cut in 1/4-inch (5 mm) thick slices
- 1 onion, diced
- 2 cloves garlic, minced
Preparation:
- In bowl, stir together pork, soy sauce, thyme, ginger, pepper, allspice and cayenne; let stand for 5 minutes.
- In large skillet, heat half of the oil over medium-high heat; brown pork all over, about 5 minutes.
- Transfer to bowl.
- In same skillet, heat remaining oil over medium heat; cook sweet potato, stirring occasionally, until slightly tender, about 7 minutes.
- Add onion and garlic; cook, stirring occasionally, until onion is golden, about 3 minutes.
- Return pork and any accumulated juices to pan.
- Add 3/4 cup water; bring to boil, stirring to scrape up any browned bits.
- Reduce heat and simmer, stirring often, until potato is tender, about 5 minutes.
Notes:
- we enjoyed this recipe. if we make it again (and we might), we would increase the amount of sweet potato.