Rich caramelized onions and green apple compliment sweet and salty orange and soy sauce-infused pork in this luau dish. I love the fact that uses sweet potatoes and arugula wich we have leftover from yesterdays recipe, apples and oranges are in season and is all united in this tropical inspired plate, still feels cozy! A single serving of this fiber-rich meal offers 40% of your daily recommended intake of selenium. The micro-mineral has been shown to promote the repair of DNA cells and the destruction of abnormal cells, which may help reduce your risk of cancer. So save money and eat well !
INGREDIENTS:
1 tsp extra-virgin olive oil
1½ lb sweet onions, sliced into thin rounds
1 lb sweet potatoes, peeled and cut into ½-inch cubes
2 tbsp reduced-sodium soy sauce
1 orange, juiced and zested
3/4 lb pork tenderloin, trimmed and cut into ½-inch cubes
1 large Granny Smith apple, cut into ½-inch cubes
2 cloves of garlic mashed
INSTRUCTIONS:
In a large nonstick skillet, heat oil on medium. Add onions & garlic and saute, stirring occasionally, for 20 minutes.
Meanwhile, fill a medium saucepan halfway with water and bring to a boil. Add potatoes and reduce heat to medium; cover and simmer for 10 minutes. Drain and set aside.
To skillet with onions, stir in soy sauce, orange juice and zest. Add pork and sauté, stirring occasionally, for 5 minutes, until pork is cooked through.
Meanwhile, to pork mixture, add apple and cook for 1 minute. Remove from heat and stir in potatoes.
Serve on a bed of fresh spinach and arugula, this is a full of vitamins and nutrition warm dish, with declicious summery flavors!
