Oven Pork Stew With Sweet Potatoes and Shallots
Per ServingOven Pork Stew With Sweet Potatoes and Shallots |
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|---|---|---|
| Makes: 6 | ||
| Serving Size: 1 cup | ||
| Calories | 230 | |
| Fat | 7 | g |
| Saturated Fat | 2.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 22 | g |
| Fiber | 3 | g |
| Sugars | 6 | g |
| Cholesterol | 40 | mg |
| Sodium | 195 mg (without added salt) | |
| Protein | 18 | g |
| Choices: Starch 1, Vegetable 1, Lean meat 2, Fat 1 | ||
- Makes: 6
- Serving Size: 1 cup
- Preparation Time: 25 minutes
- Cooking Time: 60 minutes
Ingredients
| 1 | Tbsp. | olive oil |
| 1 | lb. | boneless pork loin, cut into 1 1/2-inch pieces |
| 1 | med. | onion, chopped |
| 2 | med. | sweet potatoes, peeled and cut into 8 wedges each |
| 8 | large | shallots, peeled and left whole |
| 4 | garlic cloves, minced | |
| 3 | Tbsp. | flour |
| 1 2/3 | cups | low-fat, reduced-sodium chicken broth |
| 1/2 | cup | dry white wine |
| 1 | Tbsp. | minced fresh thyme |
| Kosher or sea salt and fresh-ground black pepper to taste | ||
| 1/2 | lb. | small cremini or white button mushrooms, cleaned, stems removed, and cut in half |
| 1/2 | cup | chopped fresh parsley |
Directions
- 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. Remove the pork from the pan and set aside. Add in the onion, sweet potatoes, shallots, and garlic, and sauté for 2 to 3 minutes.
- Add back the pork with any accumulated juices, and sprinkle the pork and sweet potato mixture with the flour. Cook and stir for 1 minute or 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 to 45 minutes or until the vegetables are tender. Sprinkle with parsley.
