Pork plus sweet potato equals a lovely stew — tender and delicious!
Ingredients
- cooking spray
- 0.25 cups Dijon mustard
- 0.33 cups brown sugar
- 0.33 cups all-purpose flour
- 3 pounds pork loin , cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 sweet onion , chopped
- 2 cloves garlic , minced
- 1.33 cups chicken broth
- 1 cup dry sherry
- 3 pounds sweet potatoes , cut into 1-inch cubes
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons crushed dried rosemary
- 0.25 teaspoons thyme
- salt to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
-
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.
-
3
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.
-
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.
-
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.
Nutrition Facts
Per serving
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