Pork & Sweet Potato Stew

 

Okay, I'm not going to lie. That stew doesn't look all that good. In fact, it kind of looks gross. But I assure you, it's quite tasty! I promise. I've been on the hunt for easy yet delicious meals to add to my menu log, and this one may stick around. 

When we first moved in to our house, we purchased a DIY bookshelf for our living room that came with a free subscription to Better Homes & Gardens and hey, who doesn't like free stuff? If all I get out of it is this recipe, then it was worth it. Anything to answer the nightly dilemma, "What's for dinner?" 

Pork & Sweet Potato Stew

Prep 20 min.                          Cook 25 min

1  2.5 - 3lb. pork loin, cut into 1.25- to 1.5-inch cubes

3  to 4 Tbsp. all-purpose flour

3  Tbsp. olive oil

1  large onion, chopped

2  to 3 stalks celery, chopped

2  to 3 cloves garlic, minced

1  14-oz. can chicken broth

1  10-oz. bottle apple-cranberry juice

2  large sweet potatoes, peeled and cut into 1.25-inch cubes

1  to 2 Tbsp. snipped fresh sage

   Grated fresh nutmeg

   Fresh sage leaves

1. Sprinkle pork 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 another 1 tablespoon oil and remaining pork. Remove pork from pan.

2. Add remaining 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 - 8 servings 

Notes

*I rarely cook with pork. With the exception of bacon, we never see pork in this house. This was an "I am so sick of chicken" moment ~ so if you're not a fan of pork, it would easily work with beef, or maybe even chicken if prepared right. 

*The greatest thing about this stew is its sweetness. Between the nutmeg and cranberry juice, it creates a very pleasant taste. I hope you enjoy it! 

Bon Appetit!