Sweet Potato Pork Stew for 2
"Adapted from "Cooking for 2" magazine.
Very simple and delicious."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 340.19 g pork loin, cubed
- 14.79 ml Dijon mustard
- 44.37 ml all-purpose flour
- 14.79 ml brown sugar
- 4 garlic cloves, whole
- 29.58 ml olive oil
- 236.59 ml chicken broth
- 1 small onion, cubed
- 1 medium sweet potato, cubed
- 2.46 ml kosher salt (to taste)
- 2.46 ml black pepper (to taste)
directions
- In a small bowl toss pork with mustard.
- In a large resealable plastic bag, combine flour and sugar; add pork and shake to coat.
- In a large sauce pan pour oil and cook pork, onions and garlic until pork is browned in all sides.
- Stir in broth. Bring to boil. Reduce heat; cover and simmer for 15 minutes.
- Stir in sweet potatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes or until meat and vegetables are tender.
- Season to taste with salt and pepper and serve.
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Reviews
-
A straightforward and delicious recipe. I managed to miss that the mustard was to coat the pork, and so added about 1 1/2 tsp with the chicken broth. I was worried that the onions would burn, so I added them only with the last batch of pork to brown. (I needed to do this in batches, to make sure the cubes would brown and not steam). I then deglazed the skillet with part of the broth. I think next time I would cut the the garlic cloves in half, and would also add some fresh chopped thyme. Also, watch the liquid level, especially towards the end. This is a small quantity and even on a simmer, it can "boil" dry. I added perhaps 1/3 cup of broth. All in all a nice recipe. I can see doing the prep and browning in the morning, so that it just needs to simmer for dinner. -
Because my pork stuck to the pan, I advise using a non-stick skillet to brown the pork! To ensure I'd have leftovers, I doubled the recipe! I used minced garlic, added 1/8 teaspoon thyme leaves, 2 bay leaves and 14 ounces stewed tomatoes, then thought the stew was a little too sweet, so I added the juice of a lime ~ and garnished with fresh cilantro! Made for PRMR ~ (Stars cleared and photo removed because a new recipe was created with the added seasonings/ingredients!) -
was excellent..i added some diced red bell pepper for more color and served on rice...a keeper
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
