Pork & Apple with Sweet Potatoes

This is a great fall dish. My mom passed this recipe along to me and it's always a hit with everyone who tries it.

Serves 4
Prep Time: 12 min. Cook Time: 18 min.

Ingredients:

• 2 Tbsp. all purpose flour (I've been using Oat flour since I'm trying to eliminate as much gluten as possible from my diet)
  
• 1/2 tsp. each salt and freshly ground black pepper
• 2 pork tenderloins (12 oz.)
• 1 Tbsp. olive oil
• 4 scallions; thinly sliced, white and green parts separated or 1/4 cup sweet yellow onion chopped
• 2 sweet potatoes (3/4 lb.) peeled and cut in 3/4 inch chunks
• 1/2 c. dried cranberries
• 1 can (14 oz.) chicken broth
• 1 red apple, cored and cut into thin wedges
• 1 Tbsp. Dijon mustard
• 2 Tbsp. stick butter

Directions:

1. Mix flour, salt and pepper on on a plate or in a bowl. Cut pork crosswise in 12-14 slices (6-8) per tenderloin; Coat with flour mixture.
2. Heat oil in larger nonstick skillet over medium heat. Add pork and cook until lightly browned and just barely pink in the middle. Remove to a plate.
3. Add white part of scallions or chopped sweet yellow onion, sweet potatoes, cranberries and broth to drippings in the skillet. Cover and simmer over medium-low heat 7-9 min. until potatoes are just fork tender. Add apple, cover and simmer 2 min. until soft.
4. Add mustard and butter; stir to melt. Return pork and any juices on plate to skillet; heat through. Sprinkle with green parts of scallions.