Dijon Pork and Sweet Potato Cubes

Dijon Pork and Sweet Potato Cubes
Serves 4

1 lb pork tenderloin, trimmed of fat
3 tbsp Dijon style mustard
1/2 tsp black pepper (to taste)
1 lb sweet potatoes, peeled and cut into bite-size pieces
2 tsp extra virgin olive oil

Heat oven to 425 deg F.

Coat pork with mustard evenly, sprinkle liberally with black pepper, and let
stand 15 minutes.

In a medium bowl, toss potatoes with olive oil and place on outer edges of
nonstick baking sheet, allowing space between each piece. Place pork
tenderloin in center of baking sheet, tucking thin end under to roast
evenly.

Bake 10 minutes. Using 2 spoons, stir potatoes and bake 10 minutes longer or
until tender. Remove potatoes, cover, and keep warm. Continue cooking pork 5
minutes or until pork is barely pink in center.

Remove pork and place on cutting board. Let stand 5 minutes to finish
cooking and permit easier slicing. Slice pork in 1/4-inch slices and arrange
around
potatoes.

Exchanges: Starch 1-1/2;Very Lean Meat 3;Fat 1/2
Calories 255;Fat 7g;Chol 65mg;Sodium 326mg;Carbs 23g;Fiber 3g;Protein 26g