Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pork tenderloin (about 1 pound)
• 1 tablespoon canola oil
• 2 medium sweet potatoes (about 1 pound), peeled and cubed
• 1/2 cup dried cranberries
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 medium apple, sliced
• 4 green onions, chopped

Directions

1. In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess.
2. In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan.
3. Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard.
4. Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

Nutrition Facts

3 slices pork with 1 cup potato mixture: 315 calories, 8g fat (2g saturated fat), 63mg cholesterol, 513mg sodium, 36g carbohydrate (20g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.