Preparation time: 50 min
1 lb pork tenderloin, cut into 1-inch cubes
2 medium dark-orange sweet potatoes, peeled, cubed (2 cups)
1 medium green bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 cup coleslaw mix (shredded cabbage and carrots)
1 teaspoon Cajun seasoning
1 can (14 oz) chicken broth
1. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until brown.
2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.
Bacon Wrapped, Mushroom and Spinach Stuffed Pork Tenderloin in a Creamy Dijon Goat Cheese Sauce
Preparation time:1 hr and 20 min