Title: One-Pan Potatoes and Pork
Categories: Pork Main
Yield: 4 Servings

4	md	Potatoes; left-over baked
1	tb	Oil
1	lb	Lean pork; in thin strips
1	c	Cherry tomatoes
1/3	c	Orange marmalade
2	tb	Dijon mustard

Heat oil in a large skillet over high heat. Add pork and toss until opaque. Drain. Add potatoes and tomatoes; fry and toss for about five minutes, until potatoes begin to brown. Add marmalade and mustard; toss until marmalade is melted and begins to carmelize. Season to taste with salt and pepper.

Per serving: 375 cal; 12 g fat; 50 mg cholesterol; 690 mg sodium; 50 g carbohydrates; 5 g fibre; 20 g protein.

By The Potato Board

MM by Dave Sacerdote

From: Dave Sacerdote Date: 17 Mar 97 National Cooking Echo Ä

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