SOUTHERN RECIPES
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One-Pan Potatoes and Pork Provencal 

• 1 1/3 pound (4 medium) potatoes, cut into ¾-inch cubs

• 1 tablespoon vegetable oil

• 1 pound lean pork, cut into thin strips

• 1 cup cherry tomatoes

• 1/3 cup orange marmalade

• 2 tablespoons Dijon-style mustard

• Salt and pepper to taste 

Place potatoes in a microwave-safe dish. Cover with plastic wrap, follow back one corner to vent; microwave on HIGH for 7 to 8 minutes just until tender. Meanwhile, heat oil in 12-inch non-stick skillet over high heat. Add pork; cook and toss for about 5 minutes unto pork is opaque. Drain. Add potatoes; cook and toss 5 minutes until potatoes are lightly browned. Mix in tomatoes, marmalade and mustard; toss until marmalade  is melted. Season with salt and pepper.

Yield: 4 servings.

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