Pork and Sweet Potato Stew

  • Prep Time: 45 minutes
  • Servings: 4
  • 2/3 cup LouAna vegetable or canola oil, divided into two separate cups
  • 1 (1-pound) pork tenderloin, trimmed and cut into
  • 1/2-inch cubes
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup all-purpose flour
  • 2 cups (1/2-inch) cubed fresh or canned sweet potato
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • 1/4 cups sliced green onions (optional)

Heat 1/3 cup oil in a Dutch oven (or another thick-walled iron cooking pot with a tight-fitting lid) over medium-high heat.  Place pork in a large zip-top bag. Combine 1/2 teaspoon of the salt, plus pepper, cumin and cinnamon; sprinkle over pork.  Add flour to pork mixture; seal bag. Shake to coat.  Add pork mixture to pan; sauté 4 minutes, turning to brown on all sides. Remove pork from pan.  Heat remaining oil over medium-high heat.  Add remaining 1/2 teaspoon salt, potato and onion to pan; sauté 3 minutes.  Add garlic; sauté 1 minute, stirring often. Return pork to pan.  Stir in broth; bring to a boil. Reduce heat and simmer 25 minutes or until pork is done and vegetables are tender.

Sprinkle 1 tablespoon green onions over each serving, if desired.

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