Enjoy this recipe from my new Comfort Foods Cookbook — it’s a beauty. The light purple color of the shallots contrasts nicely with the bright orange color of the sweet potatoes. This is one of those classic stovetop-to-oven dishes that fill the kitchen with a heavenly aroma. ENJOY!
Oven Pork Stew with Sweet Potatoes and Shallots:
SERVES 6 – SERVING SIZE: 1 cup PREPARATION TIME: 20 minutes COOK TIME: 45 minutes
1 tablespoon olive oil
1 pound boneless pork loin, cut into 1 ½-inch pieces
1 medium onion, chopped
2 medium (5 ounces each) sweet potatoes, peeled and cut into 8 wedges
8 large shallots, peeled and left whole
4 garlic cloves, minced
3 tablespoons flour
1 2/3 cups fat-free, lower- sodium chicken broth
½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1 tablespoon minced fresh thyme
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
½ pound cremini or white button mushrooms, cleaned, stems removed, and cut in half
½ cup chopped fresh parsley
1. 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.
2. Add the pork with any accumulated juices back into the pan and sprinkle with the flour. Cook and 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.
3. Transfer the pan to the oven and bake uncovered for 40-45 minutes or until the vegetables are tender. Sprinkle with parsley.
EXCHANGES/ CHOICES 1 Starch 1 Vegetable 2 Lean Meat 1 Fat
Calories 230 Calories from Fat 65 Total Fat 7.0 g Saturated Fat 2.1 g Trans Fat 0.0 g Cholesterol 40 mg Sodium 195 mg Total Carbohydrate 22 g Dietary Fiber 3 g Sugars 6 g Protein 18 g