Saturday, March 12, 2011

Pork and Sweet Potato Stew

I debated whether or not to post this recipe. Objectively, it's good. Honestly though, it wasn't at all what I was craving this week, so I chose to cook more food rather than finishing off the leftovers. I was worried the dish would end up being too sweet, but it worked well in the end.

I couldn't find apple-cranberry juice, so I substituted blood orange, pomegranate, cranberry juice. I also used canola oil in place of the olive oil.

One year ago: Mango and Avocado Salad

Pork and Sweet Potato Stew (from Better Homes and Gardens)

1kg pork loin, cut into cubes
1/2 tsp salt
1/4 tsp pepper
3 - 4 tbsp flour
3 tbsp olive oil
1 large onion, chopped
2 - 3 stalks celery, chopped
2 - 3 cloves garlic, minced
1 3/4 cups chicken broth
1 1/4 cups apple cranberry juice (or something similar)
2 large sweet potatoes, peeled and cubed
1 - 2 tbsp fresh sage, snipped
grated nutmeg

1. Sprinkle pork with salt and pepper.
2. Coat pork with 3 tbsp flour.
3. In a dutch oven, heat 1 tbsp oil over medium high heat. Brown pork in batches and remove.
4. Add remaining oil, onion, and celery. Cook 5 - 7 minutes.
5. Add garlic. Sprinkle with remaining flour. Stir.
6. Stir in broth, juice, and 1 cup water.
7. Return pork. Add potatoes and sage and bring to a simmer.
8. Reduce heat and cook 20 - 25 minutes.
9. Top with nutmeg and fresh sage.

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