One-Pan Potatoes & Pork Provencale
Yield
4 servingsPrep
5 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 med |
potatoes
cut into 3/4 inch cubes |
*
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
pork
lean, cut in thin strips |
|
| 1 | cup |
cherry tomatoes
|
|
| ⅓ | cup |
orange marmalade
|
|
| 2 | tablespoons |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
potatoes
cut into 3/4 inch cubes |
*
|
||
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
pork
lean, cut in thin strips |
|
| 237 | ml |
cherry tomatoes
|
|
| 79 | ml |
orange marmalade
|
|
| 3E+1 | ml |
dijon mustard
|
|
Directions
Microwave potatoes for 6 to 10 minutes or until tender.
Meanwhile, heat oil in large skillet over high heat.
Add pork and toss until opaque.
Drain.
Add potatoes and tomatoes; sauté and toss 3 minutes.
Add marmalade and mustard; toss until marmalade is melted.
Season with salt and pepper.
