Description
Delicious tender pork and sweet potatoes equal a lovely stew! Can be adapted for the slow cooker after the skillet steps.
Ingredients
- cooking spray
- ⅓ cup brown sugar
- ⅓ cup all purpose flour
- ¼ cup Dijon mustard
- 3 pounds pork loin, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 ⅓ cups chicken broth
- 1 cup dry sherry
- 3 pounds sweet potatoes, cut into 1-inch cubes
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed dried rosemary
- ¼ teaspoon thyme
- salt to taste
Instructions
- Preheat 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. 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.
- 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.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 8