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- user reviews (13)
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1
2 1/2 - 3 pound pork loin, cut into 1-1/4- to 1-1/2-inch cubes
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3
- 4
tablespoons all-purpose flour
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3
tablespoons olive oil
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1
large onion, chopped
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2
- 3
stalks celery, chopped
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2
- 3
cloves garlic, minced
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1
14 ounce can chicken broth
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1
10 ounce bottle apple-cranberry juice
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2
large sweet potatoes, peeled and cut into 1-1/4-inch cubes
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1
- 2
tablespoons snipped fresh sage
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Grated fresh nutmeg
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Fresh sage leaves
1. Sprinkle pork lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a large bowl; add pork and toss to coat. In a 5- to 6-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add half the pork; brown on all sides. Remove. Repeat with 1 tablespoon oil and remaining pork. Remove pork from pan.
2. Add remaining tablespoon oil to pan along with onion and celery; cook 5 to 7 minutes or until tender. Stir in garlic. Sprinkle with any remaining flour; stir to coat. Slowly stir in broth, juice, and 1 cup water. Return pork to pan; add sweet potatoes and sage. Bring to a simmer. Reduce heat and cook 20 to 25 minutes more until potatoes and pork are tender. Season to taste with salt and pepper.
3. To serve, top with nutmeg and fresh sage leaves. Makes 6 to 8 servings.
- Tip If serving 8, use larger amounts of ingredients and add 1 cup water with the broth.
- Servings Per Recipe 6,
- Calories 481,
- Protein (gm) 41,
- Carbohydrate (gm) 23,
- Fat, total (gm) 24,
- Cholesterol (mg) 131,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 12,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 10,
- Vitamin A (IU) 62,
- Vitamin C (mg) 24,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 600,
- Potassium (mg) 889,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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This was one of the best recipes I have ever found on the internet. Great flavor!!! I did cook it a full hour after adding the meat and potatoes. I do like my pork tender. I also used organic juice, hoping it wouldn't be too sweet, and it was perfect!
11/12/2011 07:44:48 AM Report AbuseThis soup had such great flavor, and it was a great, hearty meal.
11/6/2011 04:32:20 PM Report AbuseFABULOUS! The perfect dinner for a chilly autumn evening with a thick slice of rustic bread and a good glass of wine. It would also be great with any other root vegetable or fall/winter squash. I used a large pork tenderloin and we could cut it with a spoon! A few notes though---It took more flour (I shake the meat with the flour in a sealable plastic bag) more olive oil, and what's shown in the photo are yams, not sweet potatoes which I would definitely use next time.
10/15/2011 09:45:05 PM Report AbuseDelicious! Will make it again!
10/10/2011 08:49:36 PM Report AbuseThis was an excellent one pot dish! The pork loin was nice and tender, sweet potatoes didn't take long to simmer, and the broth was rich in flavor, savory, and delicious! This recipe is definitely a keeper, especially for those Fall/Winter evenings! I will make sure to have dinner rolls on hand next time to sop up every last bit of flavorful broth :)
10/9/2011 10:02:58 PM Report Abuse