Oven Pork Stew
With Sweet Potatoes and Shallots
Ingredients
1 Tbsp. olive oil
1 lb. boneless pork loin, cut into 1-inch pieces
1 medium onion, chopped
2 medium sweet potatoes, peeled and cut into 8 wedges each
8 large shallots, peeled and left whole
4 garlic cloves, minced
3 Tbsp. flour
1 2/3 cups low-fat, reduced-sodium chicken broth
cup dry white wine
1 Tbsp. minced fresh thyme
Kosher or sea salt and fresh-ground black pepper to taste
lb. small cremini or white button mushrooms, cleaned, stems removed, and cut in half
cup chopped fresh parsley
Preparation
1. Preheat the oven to 350F. Heat the olive oil in a large ovenproof Dutch oven or similar pan. Add the pork, in two batches, until the pork is well browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add in the onion, sweet potatoes, shallots, and garlic, and saut for 2 to 3 minutes.
2. Add back the pork with any accumulated juices, and sprinkle the pork and sweet potato mixture with the flour. Cook and stir for 1 minute or until the flour is absorbed into the pork and vegetables. Add in the chicken broth, wine, thyme, salt, and pepper. Bring to a boil. Lower the heat, and add in the mushrooms.
3. Transfer the pan to the oven, and bake uncovered for 40 to 45 minutes or until the vegetables are tender. Sprinkle with parsley.
6 servings
Serving size: 1 cup
Preparation time: 25 minutes
Cooking time: 60 minutes
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Roopesh Nair
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