Easy 94 min

Pork Sweet Potato Stew

african asian european french german greek korean mediterranean middle eastern region main soup sweet savory umami hard fast

Prep

30 min

Cook

64 min

Total

94 min

Ingredients (15)

cooking spray g

¼ cup Dijon mustard g

⅓ cup brown sugar g

⅓ cup all-purpose flour g

3 pounds pork loin, cut into 1-inch cubes g

3 tablespoons olive oil g

1 sweet onion, chopped g

2 cloves garlic, minced g

1 ⅓ cups chicken broth g

1 cup dry sherry g

3 pounds sweet potatoes, cut into 1-inch cubes g

¼ teaspoon ground black pepper g

¼ teaspoon crushed dried rosemary g

¼ teaspoon thyme g

salt to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.

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.

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.