Pork Sweet Potato Stew

Delicious cubed pork loin and sweet potatoes make a lovely baked fall and winter stew. This can also be made in the slow cooker.

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

Ingredients

• salt to taste
• 3 tablespoons olive oil
• ¼ teaspoon ground black pepper
• ⅓ cup brown sugar
• 2 cloves garlic, minced
• 1 cup dry sherry
• 1 sweet onion, chopped
• ¼ cup Dijon mustard
• cooking spray
• 1 ⅓ cups chicken broth
• ¼ teaspoon thyme
• ¼ teaspoon crushed dried rosemary
• ⅓ cup all purpose flour
• 3 pounds pork loin, cut into 1-inch cubes
• 3 pounds sweet potatoes, cut into 1-inch cubes

Recipe Instructions

Step 1

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

Step 2

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 3

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

Step 4

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 5

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.