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