Pork Sweet Potato Stew

In this pork and sweet potato stew, delicious cubed pork loin baked with potatoes and seasoned with garlic makes a lovely fall-and-winter dish.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 482 Calories

Ingredients

• salt to taste
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup dry sherry
• 1 sweet onion, chopped
• cooking spray
• 3 pounds pork loin, cut into 1-inch cubes
• 3 pounds sweet potatoes, cut into 1-inch cubes
• 0.25 teaspoon ground black pepper
• 0.33333334326744 cup brown sugar
• 0.25 cup Dijon mustard
• 0.25 teaspoon thyme
• 0.25 teaspoon crushed dried rosemary
• 0.33333334326744 cup all purpose flour
• 1.3333330154419 cups chicken broth

Recipe Instructions

Step 1

Place Dijon mustard in a bowl. Combine brown sugar and flour in a second bowl. Coat pork cubes with Dijon, then toss in brown sugar-flour mixture to coat.

Step 2

Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.

Step 3

Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.

Step 5

Heat olive oil in a large skillet over medium heat. Cook brown-coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into the prepared casserole dish, leaving oil in skillet.