• 1 pound pork tenderloin
  • 2 teaspoons vegetable oil
  • salt (to taste)
  • pepper (to taste)
  • 2 sweet potatoes (medium)
  • 1/2 cup water
  • 1 onion (medium, halved and sliced)
  • 2 tablespoons raisins
  • 1 tablespoon cornstarch
  • 1/4 cup white wine
  • 2 cups apples (thinly sliced wedges, do not peel)


  1. Cut tenderloin into 1/4-inch slices. In wok or frying pan, stir-fry pork, half at a time, in hot oil for 4-5 minutes. Remove pork to a platter and season with salt and pepper.
  2. Peel sweet potatoes and cut into 1x1/2x1/4-inch strips. Add potatoes and water to wok, cover and cook 5 minutes. Return pork to wok along with onion and raisins. Continue to stir-fry 3 minutes. Combine cornstarch and wine and stir into pork mixture. Cook and stir until sauce is thickened. Fold in apple wedges and stir-fry 1 minute. Serve with hot rice.
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