Oven Braised or Slow Cooker Pork Sweet Potato Stew

By kathya5084

This is adapted from Allrecipes.com. I reduced the brown sugar, added Adobo seasoning and used stock instead of broth. Overall, it was tasty and a keeper. I might try to find frozen sweet potatoes to cut down on prep time.

Ingredients

• 3 tablespoons brown sugar
• 1/3 cup all purpose flour
• Goya Adobo all purpose seasoning
• 1/4 cup Dijon mustard
• 3 pounds pork loin, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, minced
• 1 1/3 cups chicken stock
• 1 cup dry sherry
• 3 pounds sweet potatoes, cut into 1-inch cubes
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed dried rosemary
• 1/4 teaspoon thyme
• salt to taste

Preparation

Step 1

Preheat oven to 350 degrees F
Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large dutch oven medium heat. Coat pork cubes with Dijon mustard, sprinkle with Adobo and toss in brown sugar mixture to coat. In two batches, brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. If necessary, deglaze the pan between batches using stock, sherry or water. Transfer browned pork to a container, leaving oil in skillet.
Cook and stir onion in the hot skillet until onions are soft, about 5 minutes, add garlic and cook until fragrant. Stir in pork, chicken stock, sherry, sweet potato cubes, black pepper, rosemary, thyme and salt to taste. Bring to a boil, cover and bake in preheated oven for 50 minutes. Uncover and bake 20 minutes, until pork is no longer pink inside and sweet potato cubes are tender. Instead of cooking in the oven you can slow cook on low for 6 to 8 hours.
Calories:
Soup (excluding meat) 290 calories per servings
Pork loin or tenderloin 40 calories per ounce