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- 1 2 1/2 - 3 pound pork loin, cut into 1-1/4- to 1-1/2-inch cubes
- 3 - 4 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 - 3 stalks celery, chopped
- 2 - 3 cloves garlic, minced
- 1 14 ounce can chicken broth
- 1 10 ounce bottle apple-cranberry juice
- 2 large sweet potatoes, peeled and cut into 1-1/4-inch cubes
- 1 - 2 tablespoons snipped fresh sage
- Grated fresh nutmeg
- 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.
- If serving 8, use larger amounts of ingredients and add 1 cup water with the broth.
- Servings Per Recipe 6,
- cal. (kcal) 481,
- Fat, total (g) 24,
- chol. (mg) 131,
- sat. fat (g) 7,
- carb. (g) 23,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 10,
- pro. (g) 41,
- vit. A (IU) 62,
- vit. 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 (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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