Apples, juicy red tomatoes and sweet potatoes always make me think of fall. This was developed to use all those Fall apples. The app flavors and pork go well together. —Greg Fontenot
can (15-3/4 ounces) cut sweet potatoes in syrup, undrained
can (14-1/2 ounces) diced tomatoes, undrained
tart apples, chopped
ground black pepper
In This Recipe
In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-5 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
Finely grate peel from orange. Cut orange crosswise in half; squeeze juice from orange. Stir brown sugar, vinegar, 1/8 teaspoon salt, orange peel and orange juice into onion mixture. Bring to a boil; cook 6-8 minutes or until liquid is almost evaporated.
Stir in sweet potatoes, tomatoes and apples. Return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until apples are tender and liquid is almost evaporated, stirring occasionally.
Sprinkle pork with pepper and remaining salt. Grill, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning occasionally. Let stand 5 minutes before slicing. Serve with ragout.