Get dinner on the table in 30 minutes with this one-skillet pork and sweet potato recipe.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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

*

You want the garlic golden but not too brown. Burnt garlic will be bitter.

Nutrition Facts

451 calories; 16 g total fat; 3 g saturated fat; 8 g polyunsaturated fat; 4 g monounsaturated fat; 107 mg cholesterol; 449 mg sodium. 1149 mg potassium; 39 g carbohydrates; 4 g fiber; 14 g sugar; 37 g protein; 0 g trans fatty acid; 184 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 12 mg niacin equivalents; 2 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 3 mg iron;

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