Garlic Pork and Sweet Potato Hash

Place sweet potatoes in a large microwave safe bowl. Cover with vented plastic wrap and cook on high for 8 minutes or until tender, stirring once halfway through cooking.

Meanwhile, cut pork into 1-inch thick pieces. Butterfly slices by making a horizontal slit about 3/4 of the way through the slice; open up and flatten slightly, using the palm of your hand. Brush each slice with some of the soy sauce and sprinkle lightly with pepper.

In a 12-inch skillet, heat oil over medium-high heat. Add garlic, cook until garlic begins to crisp and turn golden*. Remove with a slotted spoon; set aside. Add pork slices to the skillet and cook 2 to 3 minutes on each side or until just a bit of pink remains in the center. Remove to a platter; cover and keep warm.

Add potatoes to the skillet. Cook, stirring occasionally, until beginning to get crisp and golden on the edges. Add green onion; cook 1 minute more. Divide potatoes among individual shallow bowls or plates. Top with pork and garlic.

Return skillet to heat; add honey, water, and remaining soy sauce; whisk to combine and heat just until bubbly. Drizzle over pork and serve.