Pork and Sweet Potato Stew
Fall / Winter / Cook / LouAna / Main Dish / Safflower Oil /
Our Pork and Sweet Potato Stew is especially satisfying during the cooler months.
⅔ cup LouAna® Safflower Oil, divided into two separate cups
1 (1 lb.) pork tenderloin, trimmed and cut into ½-inch cubes
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
2 cups fresh or canned sweet potato (½-inch cubes)
1½ cups chopped onion
2 garlic cloves, minced
3 cups reduced-sodium chicken broth
¼ cup chopped green herbs or chives
Heat ⅓ cup LouAna Safflower 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 ½ teaspoon of the salt, plus pepper, cumin, and cinnamon; sprinkle over pork. Add flour to pork mixture; seal bag. Shake to coat thoroughly.
Add pork mixture to pan; sauté 4 minutes, turning to brown evenly on all sides. Remove pork from pan.
Heat remaining oil over medium-high heat. Add remaining ½ 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 chopped green herbs or chives over each serving, if desired.
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