GARLIC PORK AND SWEET POTATO HASH

BE SURE TO COOK THE SLICED GARLIC JUST UNTIL IT’S GOLDEN BUT NOT TOO BROWNED. IF GARLIC GETS OVERLY BROWNED, IT CAN TAKE ON A BITTER FLAVOR.

START TO FINISH 30 minutes

• 3 small sweet potatoes, scrubbed and chopped (4 cups)
• 1½ lb. pork tenderloin
• 2 Tbsp. reduced-sodium soy sauce
• Black pepper
• 3 Tbsp. vegetable oil
• 8 cloves garlic, thinly sliced
• ¼ cup sliced green onion
• 2 Tbsp. honey
• 2 Tbsp. water

1. Place sweet potatoes in a bowl; cover with vented plastic wrap. Microwave 8 minutes, stirring once. Carefully remove plastic wrap.

2. Meanwhile, trim fat from meat; cut into 1-inch slices. To butterfly slices, make a horizontal cut three-fourths of the way through each slice; open and flatten slightly. Brush slices with 1 Tbsp. of the soy sauce and sprinkle lightly with pepper.

3. In an extra-large skillet heat oil over medium-high heat. Add garlic; cook and stir just until it begins to turn golden. Remove from skillet. Add meat to hot skillet. Cook 4 to 6 minutes or until a thermometer registers 145°F, turning once. Remove from skillet; keep warm.

4. For hash, transfer sweet potatoes to hot skillet. Cook until potatoes begin to crisp, stirring occasionally. Add green onion; cook and stir 1 minute.

5. For sauce, in the hot skillet whisk together honey, the water, and remaining 1 Tbsp. soy sauce. Cook and stir until bubbly. Top hash with meat and garlic, and drizzle with sauce. MAKES 4 SERVINGS.

PER SERVING 451 cal., 16 g fat (3 g sat. fat), 107 mg chol., 449 mg sodium, 39 g carb., 4 g fiber, 37 g pro.