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Potatoes and Pork Provencale


  • 4 medium potatoes, cut into 3/4-inch cubes and microwaved 10 minutes
  • 1 tablespoon vegetable oil
  • 1 pound lean pork, in thin strips
  • 1 cup cherry tomatoes
  • 1/3 cup orange marmalade
  • 2 tablespoons Dijon-style mustard


  1. While potatoes cook, heat oil in large skillet over high heat. Add pork and toss until opaque. Drain.
  2. Add potatoes and tomatoes; sauté and toss for 3 minutes.
  3. Add marmalade and mustard; toss until marmalade is melted. Season with salt and pepper.

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