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Oven Pork Stew with Sweet Potatoes and Shallots
20 min prep time
45 min cook time
6servings
How to Make Oven Pork Stew with Sweet Potatoes and Shallots
This dish is a beauty. The light purple color of the shallots contrasts nicely with the bright orange of the sweet potatoes. This is one of those classic stovetop-to-oven dishes that fills the kitchen with a heavenly aroma.
20 min prep time
45 min cook time
6servings
1 cup
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Step-By-Step Instructions:
- Preheat the oven to 350°F. 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 per batch. Remove the pork from the pan and set aside. Add in the onion, sweet potatoes, shallots, and garlic and sauté for 2–3 minutes.
- Add the pork with any accumulated juices back into the pan and sprinkle with the flour. Cook for 1 minute, stirring continuously, 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.
- Transfer the pan to the oven and bake uncovered for 40–45 minutes or until the vegetables are tender. Sprinkle with parsley.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 230
-
Total Fat
7g
- Saturated Fat 2.1g
- Cholesterol 40mg
- Sodium 195mg
-
Total Carbohydrate
22g
- Dietary Fiber 2g
- Total Sugars 6g
- Protein 18g
Ingredients
large shallots (peeled and left whole)
8
sweet potatoes (peeled and cut into 8 wedges)
2 med
medium onion (chopped)
1
boneless pork loin (cut into 1 1/2-inch pieces)
1 lbs
olive oil
1 tbsp
garlic (minced)
4 clove
flour
3 tbsp
low sodium chicken broth (fat-free)
1 3/4 cup
dry white wine (Pinot Grigio or Sauvignon Blanc)
1/2 cup
fresh thyme (minced)
1 tbsp
Kosher or sea salt, to taste
1
black pepper, to taste (freshly ground)
1
cremini or white button mushrooms (cleaned, stems removed, and cut in half)
1/2 lbs
fresh parsley (chopped)
1/2 cup
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