For a quick and enjoyable seafood boil, use foil packets that may be prepared in advance with shrimp, sausage, corn, and potatoes.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
Ingredients
- cooking spray
- ¼ cup Dijon mustard
- ⅓ cup brown sugar
- ⅓ cup all-purpose flour
- 3 pounds pork loin, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 ⅓ cups chicken broth
- 1 cup dry sherry
- 3 pounds sweet potatoes, cut into 1-inch cubes
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed dried rosemary
- ¼ teaspoon thyme
- salt to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
- Place Dijon mustard in a bowl. Combine brown sugar and flour in a second bowl. Coat pork cubes with Dijon, then toss in brown sugar-flour mixture to coat.
- Heat olive oil in a large skillet over medium heat. Cook brown-coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into the prepared casserole dish, leaving oil in skillet.
- Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
- Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.
- This recipe can be adapted for the slow cooker after the skillet steps; transfer stew to your slow cooker after Step 3. Let cook on Low for 8 hours.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 4 g |
| Sodium | 533 mg |
| Sugars | 14 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Too much sugar in this list and in the end heavy meal… maybe I did not understand
Delicious. My celebration that Fall is here dinner. Made it as written. I used the crockpot, but I did sear the coated pork cubes on the stove in a skillet. Gives it nice carmelization and brown bits. The rest of the ingredients went into the pot. I might add more garlic next time. I keep cooking sherry in my pantry, and it is a unique flavor that really works well when it is called for. So try to use that if you can. I think I find it in the wine aisle top shelf. Needs looking for. There’s some chopping involved, but it’s worth it when the crockpot does the rest.
It wasn’t a hard stew to make; but I will admit that cooking up the pork after cutting it up took more time than I had allotted so it’s going to be a reheat dish since we had leftovers for another dish for dinner tonight but the little bit that I tasted seemed pretty darn good!?
This turned out great. I made it in crockpot after step three. It was delicious!
THIS STUFF ROCKS, recipe AS IS, no alterations. SO GOOD seriously. Just make it already.
Very good. I made it all in one pot, cooked it on the stove.
My husband and sons loved this recipe and asked that I keep it for future meals. I was surprisingly a bit more neutral. Though I am someone who likes food a bit on the bland side, this tasted like it needed something more. It was tasty, but I would have liked it if there were a bit more flavor.
I won’t make it again because it is simply A ton of prep work! It was just OK. I had to Nuke the potatoes in the microwave to soften them so I could cut them into cubes. I did not have rosemary so I finely chopped about 1 Tbs. fresh thyme. I used more potatoes than the recipe called For so I added 1 C. Water. I put it all in the crock pot and cooked on low for 8 hrs, as per cook’s note. It was watery so I transferred it to a stock pot and dissolved 3 Tbs. flour into water and added it to the pot, simmered just until thickened. Also, It was mushy so less time in the crock pot would have been appropriate.
So incredibly delicious! All I can say is make more sauce!
A sweet potato dish that is not super sweet.
Easy and delicious. I made this in the slow cooker. I did as others suggested and coated the pork with mustard then coated with flour and brown sugar. After browning the pork, I put the pork and other ingredients in the slow cooker. Cooked for 6 hours on low. Yummy!
Loved it. I used pork tenderloin instead of the pork loin. And I cooked it in my electric pressure cooker. Next time I will only use half of the sherry. (I loved the sherry but my husband thought it was a little too much). I served it with a rustic, homemade oatmeal bread.
good recipe as written
I had high hopes for this but have to say I was very disappointed with the results. Nothing special and a lot of prep work.
Was pretty good but got tired of it after a while. I added more salt and then some cinnamon too after it was done cooking because it was initially bland. They both helped.
I was very skeptical about this recipe and actually put a 1/4 cup of brown sugar instead of 1/3. Other than that, I followed the recipe exactly and it was superb! I will definitely make this again.
I subed coconut flour and palm sugar and simply cooked it in an oven safe skillet. It came out great! The only change I would make is adding some extra water before baking and forego the added uncovered baking time at the end. I really liked the addition of rosemary and thyme, I was a bit skeptical as to how it would mix with the sweet potato, but it was a very good flavor combo!
Did a half size of everything and it turned out delicious. The brown sugar/flour mix gave the meat a little sweetness to go well with the sweet potatoes. My onion had gone bad so I substituted some green onions from my garden. Next time I will cut back a little on the time as the sweet potatoes were a little too soft.
It has a robust flavor. It made too much to fit into my 9×13 baking dish, so I had to split it between 2 baking dishes. Did not have to cook the extra 20 minutes that the recipe called for. It was a little thicker than the picture. I forgot to take a pic of mine. I will next time, because we definitely will be making this again.
This was delicious. We eat Paleo so I made some adjustments (coconut sugar in place of brown, apple cider vinegar in place of sherry and coconut flour in place of reg. )
SO delicious and easy!!! Yum. Thanks for the great recipe!