Pork and Sweet Potato Stew

Pork and Sweet Potato Stew Enlarge Image
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65 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
20 mins
Cook:
25 mins to 32 mins
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Pork and Sweet Potato Stew

Ingredients
1
2 1/2 pound pork loin, cut into 1-1/4- to 1-1/2-inch cubes
3
tablespoons all-purpose flour
3
tablespoons olive oil
1
2
stalks celery, chopped
2
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
tablespoons snipped fresh sage
 
Grated fresh nutmeg
 
Fresh sage leaves

Directions

  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.

From the Test Kitchen

If serving 8, use larger amounts of ingredients and add 1 cup water with the broth.

Nutrition Facts

(Pork and Sweet Potato Stew)
    Per serving:
  • 481 kcal cal.,
  • 24 g fat
  • (7 g sat. fat,
  • 3 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 131 mg chol.,
  • 600 mg sodium,
  • 23 g carb.,
  • 2 g fiber,
  • 10 g sugar,
  • 41 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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