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potato fingerling

One-Pan Potatoes and Pork Provencale

4 medium potatoes, cut into 3/4 inch cubes & microwaved 6 to 10 minutes until tender
1 Tbsp. vegetable oil
1 lb. lean pork cut into thin strips
1 cup cherry tomatoes
1/3 cup orange marmalade
2 Tbsp. Dijon-style mustard

While potatoes cook, heat oil in a large skillet over high heat. Add pork and toss until opaque. Drain. Add potatoes and tomatoes; saute and toss 3 minutes. Add marmalade and mustard; toss until marmalade is melted. Season with salt and pepper.

Time: 20 minutes. Servings: 4 Per Serving: 375 cal., 12 g fat, 690 mg sodium, 50 g carbohydrate, 5 g fiber, 20 g protein.