4 medium potatoes, cut into 3/4 inch cubes
1 tablespoon vegetable oil
1 pound lean pork, cut into thin strips
2 cups cherry tomatoes
1/3 cup orange marmalade
2 tablespoon Dijon-style mustard
Place potatoes in microwave-safe dish. Cover, folding back one
corner to vent; microwave on high 7 to 8 minutes, til tender.
While potatoes cook, heat oil in large skillet over high heat.
Add pork and toss until opaque. Drain. Add potatoes and
tomatoes, saute and toss 3 minutes. Add marmalade and mustard,
toss until marmalade is melted. Season with salt and pepper.
No need to peel. Skin-on potatoes are easier to prepare and
healthier. Just wash thoroughly. Or, try the new peeled and
pre-cut fresh potatoes now in your supermarket.
