Pork, Sweet Potato and Apple Sauté

I haven’t posted anything in a while. We went home to my parents house in Windsor for Easter and ended up staying there over a week because my daughter became so sick, we didn’t feel comfortable travelling with her in her state.  She ended up being diagnosed with pneumonia, was put on the right medication and was finally able to sleep through the night without spiking a temperature of 104 F.

While we were there, my sister and brother-in-law somehow convinced both my parents and my husband and I to join them in doing the Whole 30 program.  It’s basically a 30 day plan to help reset your system and help people identify foods that may be affecting them negatively.  So, that means, no dairy, gluten, legumes, grains, soy, or alcohol.  FOR THIRTY DAYS!!! What’s left?   Lots of eggs, meats, fish, nuts, vegetables, and fruit.  Day 8 starts tomorrow, and while things are going pretty well, I miss my wine and cheese.

I’ve learned with this plan that planning and creativity in the kitchen are important or deprivation will set in.  So, I began to think of some recipes that might work with the ingredients I can use.  This recipe, I’ve made many times in the past.  It’s very satisfying and kid friendly, which is a bonus.  The original recipe calls for butter, which I can’t currently use while on Whole 30.  But, I can use clarified butter, or ghee.  We didn’t notice the difference.  It was exactly what I needed on a night where I was craving sugar!  The natural sweetness of the sweet potato and apple in this recipe worked to curb my cravings!  Here’s what happened…

You want to start by getting all of your ingredients sliced, cubed and diced.  Salt and pepper your pork medallions at this point as well.

In a large skillet, over medium heat, melt 1 tablespoon each butter (or ghee in this case) and oil and add your chopped sweet potato, so that they are all in one layer.  Don’t stir them too much, as you want them to crisp as much as possible.  This step will take about 10 minutes.  After that, put 3 tablespoons of water in the pan and cover with a lid to finish cooking.

When the sweet potatoes have cooked through, remove them from the pan and add another tablespoon of butter and olive oil.  Add the apple and onion together and season with a bit of salt.  About 1/2 teaspoon.  Cook until both have browned slightly.  Stir in grated ginger*.  Add 2 tablespoons each water and apple cider vinegar to the apples and onions and then remove them, adding them into the bowl you have set aside with the sweet potato.

*Ginger lasts longest in the freezer and grates really easily with a microplane.  Peel the skin of the ginger with a spoon, and place it in the freezer until you need it.  Grate it when frozen and put it back into the freezer till the next time.

Add another tablespoon each butter and oil to your pan and now add your pork medallions.  Cook a few minutes, each side.

It should look like this. Remove the pork from the pan.  Add 2 more tablespoons each water and apple cider vinegar and scrape up all the bits of goodness left on the bottom of the pan.

Return the sweet potato, apple and onion mixture into the pan and heat through.

My picture isn’t the greatest. But, this dish is worth the risk!  It’s yummy!

Don’t be taken by the butter and olive oil in this dish.  This is a nicely balanced, healthy dish!

If you have any parsley, use it to add a punch of color to this dish.

Here’s what you need to do:

Pork, Sweet Potato and Apple Saute

1 Sweet Potato, peeled and cut into cubes

1 medium yellow onion, diced

1 apple, cubed (any apple will do, recommended: Golden Delicious)

1 medium pork tenderloin

salt and pepper for seasoning

3 tablespoons butter

3 tablespoons olive oil

1 1 inch piece of ginger, grated

4 tablespoons apple cider vinegar

2 tablespoons parsley (optional)

Cut up your pork, sweet potato and onions and set aside until ready to use.  Season your pork medallions with salt and pepper.

In a large skillet over medium heat, melt 1 tablespoon each butter and olive oil.  Add sweet potato in one layer and season with salt and pepper.  Sauté until potatoes begin to crisp, about 10 minutes.  Add 3 tablespoons water to the pan and cover to let the potatoes finish cooking.  Uncover and transfer to a bowl.

Raise heat to medium high and add another 1 tablespoon each butter and olive oil.  Add both the onion and the apple together and season with a little salt.  Cook until slightly browned, about 5 minutes.  Stir in ginger and cook for another minute.  Pour 2 tablespoons each water and cider vinegar, mix into apples and onions and remove and place mixture into bowl with the sweet potatoes.

Add another tablespoon each butter and olive oil and add the pork medallions.  Cook for about 2 minutes a side or until they are lightly brown.  Transfer the pork to a plate.  Carefully pour the remaining 2 tablespoons of water and cider vinegar and scrape up all the bits of goodness left on the pan from the pork.  Return the sweet potato mixture into the pan, and heat through.  Serve with 2 or 3 pork medallions.

Enjoy!

(Source: Fine Cooking One-Pot Meals Winter 2013)