Pork And Sweet Potatoes Food

PORK WITH SWEET POTATOES

Steps:

• 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., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., 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. , 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.

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
• Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

SLOW-COOKER GARLIC PORK ROAST AND SWEET POTATOES

Steps:

• If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
• In 4- to 5-quart slow cooker, place sweet potatoes, onion and garlic. Place pork on vegetables. Pour broth over pork.
• Cover; cook on Low heat setting 8 to 10 hours.

30-MINUTE SPICY PORK AND SWEET POTATO STEW

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

SAVORY SWEET POTATOES WITH PORK

Steps:

• Using a small non-stick skillet over med-high heat, add a tablespoon of EVOO and an ounce of unsalted butter, when the oil is hot add sliced sweet onions and brown them on both sides. Readjust temperature to low and allow the onions to cook for an additional 10-minutes. When finished, set onions aside.
• Fill a medium size stock pot ¾ full of water, place over high heat.
• Add prepared sweet potatoes to water.
• When water begins to boil cook potatoes for 15 - 20 minutes, until the tines of a fork can pierce the meat of the potatoes easily.
• Strain potatoes using a colander and return to pot.
• Add a tablespoon of EVOO, Kosher salt and freshly ground black pepper to the sweet potatoes and mix well.
• Add chopped pork roast to a skillet, adding ½ EVOO and warm pork through. Set aside.
• Plate sweet potatoes and top with chopped pork, onions and chopped parsley, scatter on shredded Parmesan cheese.
• Serve.

ROAST PORK TENDERLOIN RECIPE WITH BROWN SUGAR SWEET POTATOES

Steps:

• Preheat oven to 375°F. Mix brown sugar and seasonings in large bowl. Reserve 2 tablespoons. Add sweet potatoes, onions and butter to bowl; toss to coat well. Arrange on large, shallow, foil-lined baking pan sprayed with no stick cooking spray.
• Roast 10 minutes. Rub pork tenderloin with reserved seasoning mixture. Push sweet potatoes and onions to one side of pan. Place pork tenderloin on other side.
• Roast 25 minutes or until pork is desired doneness and sweet potatoes are tender. Slice pork and serve with sweet potatoes and onions.

CUBAN-STYLE PORK AND SWEET POTATOES

Steps:

• Mix sweet potatoes, pork, diced tomatoes with green chile peppers, orange juice, lime juice, garlic, cumin, salt, and black pepper together in a slow cooker.
• Cook on Low for 6 hours. Garnish with cilantro.

PORK AND SWEET POTATOES PACKETS

Steps:

• In a fry pan, brown chops on both sides.
• Place each in center of a large square of heavy duty foil.
• Peel and slice sweet potatoes; place slices over chops.
• Top with onion slices.
• Quarter and core apples, cut into thin wedges and arrange over onion slices.
• Combine sugar, salt, nutmeg and cloves and sprinkle over apples.
• Bring edged of foil together over chop. Fold over with a double fold, leaving a space for expansion and seal ends securely.
• Build a medium fire in a barbeque.
• barbeque packets 4 inches from heat turning several times for 1 hour or until pork is tender when pierces with a fork.

MEXICAN PORK AND SWEET POTATO STEW

Steps:

• Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
• Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
• Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
• Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
• Garnish with cilantro and serve with warm tortillas or tortilla chips.

PORK CUTLETS WITH SWEET POTATOES

Steps:

• Peel sweet potatoes; cut into 2-inch pieces. In 3-quart saucepan over high heat, heat sweet potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 20 minutes or until sweet potatoes are tender. Drain; return sweet potatoes to saucepan. With potato masher, mash sweet potatoes with 3 tablespoons brown sugar and 1 teaspoon salt until smooth; keep warm.
• Meanwhile, in small saucepan over high heat, heat cranberry juice and dried cranberries to boiling; remove from heat; cover to soften dried cranberries.
• Trim tough stems from broccoli rabe. In 5-quart saucepot over high heat, in 1/2 inch boiling water, heat broccoli rabe to boiling. Reduce heat to low; cover and simmer broccoli rabe 3 minutes or until tender-crisp; drain and keep warm.
• Trim fat from pork cutlets. With meat mallet or dull edge of French knife, pound cutlets to less than 1/4-inch thickness; if cutlets are large, cut into about 3-inch serving pieces. Sprinkle pork cutlets with coarsely ground pepper and 1 teaspoon salt.
• In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook cutlets 2 minutes on each side or until pork loses its pink color throughout. Remove cutlets to warm platter; keep warm.
• In cup, mix cornstarch with 1/4 cup water. In same skillet over high heat, heat cranberry mixture, cornstarch mixture, bouillon, and 1 tablespoon brown sugar to boiling; boil 1 minute. Pour sauce over pork cutlets. Arrange sweet potatoes and broccoli rabe on platter with pork cutlets.

FRIED PORK WITH SWEET POTATOES

Steps:

• Peel the sweet potatoes, cut in half or into quarters and cut into slices. Blanch in boiling salted water for about 2 minutes. Then drain well. Peel the onions and garlic and dice finely. Rinse the meat, pat dry and cut into bite-sized pieces. Sear meat on all sides in a large skillet in oil. Season with salt, pepper, paprika and chile pepper. Then remove from skillet and set aside. Add the remaining oil to the drippings and sauté onion and garlic. Rinse the thyme, shake dry, strip the leaves and add thyme leaves, sweet potatoes and meat to the skillet. Cook for 5-7 minutes, turning often.
• Serve out of the skillet.

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

SLOW COOKER PORK AND SWEET POTATOES

Steps:

• Enjoy your meal!