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4-6 servings
suggest servings
| 2 | medium | sweet potatoes, or yams | cut |
| 1 | tablespoon | vegetable oil | |
| 1 | pound | pork loin | boneless, cut |
| 2 | cups | green beans | or peas |
| 1/2 | cup | teriyaki sauce | |
| 1 | teaspoon | orange zest | grated |
1. In large skillet, combine sweet potatoes and 1/2 c water.
Bring to a boil.
Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are tender.
Drain and remove potatoes from skillet; cover to keep warm.
2. Wipe skillet with paper towels. Heat oil in same skillet over medium-high heat until hot.
Add pork; cook and stir until browned.
3. Add green beans or peas and teriyaki glaze; mix well.
Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink, stirring occasionally.
4. Stir in potatoes and orange peel; cook an additional 1 to 2
| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 1474mg | 61% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 4.0g | 15% |
| Sugars 9.0g | |
| Protein 36.0g | 71% |
| Vitamin A | 227% | Vitamin C | 35% | |
| Calcium | 8% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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