Serves 4.

Note: From Meredith Deeds.

• 1 (1-lb.) pork tenderloin, sliced into 8 medallions

• 1/2 tsp. salt, divided

• 1/4 tsp. freshly ground black pepper, divided

• 2 tsp. olive oil

• 2 medium sweet potatoes, peeled and thinly sliced

• 1 onion, thinly sliced

• 1 large apple, Crispin or Granny Smith, peeled and thickly sliced

• 1/4 tsp. cinnamon

• 1 c. apple cider, divided

• 1/2 c. walnuts, toasted and chopped

• 1 tbsp. butter

• 1 tbsp. grainy mustard

• 2 tbsp. chives, minced, optional


Season both sides of the pork medallions with half of both the salt and pepper.

Heat oil in a heavy large skillet over medium-high heat. Add pork and sauté until brown, about 2 minutes per side. It will not be fully cooked at this point.

Transfer pork to a plate and add sweet potatoes and onion to skillet. Reduce heat to medium and sauté until onion is golden, about 7 minutes.

Mix in apple and cinnamon; season with remaining salt and pepper. Continue cooking, stirring frequently for 5 minutes.

Nestle pork among vegetables, pour in 2/3 cup apple cider and bring to a boil.

Cover, reduce heat to low and simmer until pork is just slightly pink and vegetables are tender, about 15 minutes.

Remove pork to a heated plate and cover loosely. With a potato masher, mash vegetable mixture. Add in the walnuts and butter. Divide the sweet potato mash among 4 warm dinner plates.

Add the remaining 1/3 cup cider to the pan and deglaze. Add mustard to the pan and mix thoroughly. Add in the chives.

On each plate, place 2 pork medallions partway on top of the sweet potatoes and drizzle with mustard sauce. Serve immediately.

Nutrition information per serving:

Calories 376 Fat 18 g Sodium 440 mg

Carbohydrates 30 g Saturated fat 4 g Calcium 60 mg

Protein 26 g Cholesterol 56 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 3 lean meat, 2 fat.