Sweet potatoes and parsnips add a touch of sweetness to this easy stew. Pork tenderloin insures quick cooking; it needs just enough time to cook the vegetables until tender. Serve with crusty bread or over noodles or rice.
- 1 tbsp (15 mL) all-purpose flour
- 1 tsp (5 mL) dried thyme leaves
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) each rosemary and pepper, dried and crumbled
- 2 tbsp (25 mL) vegetable oil
- 1 Ontario Pork Tenderloin, about 12 oz, cut into 1-inch cubes
- 1 Ontario Onion, chopped
- 2 cloves Ontario Garlic, minced
- 2 cups (500 mL) sodium-reduced chicken broth
- 1 medium Ontario Sweet Potato, peeled and cubed (1/2-inch)
- 2 Ontario Parsnips, peeled and chopped
- 2 tbsp (25 mL) fresh Ontario Parsley, chopped
Combine flour, thyme, salt, rosemary and pepper; toss pork in mixture. In Dutch oven or large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Add pork and cook until lightly browned, about 5 minutes. Remove to plate.
Add remaining oil to pan. Stir in onion and garlic; cook until lightly softened, about 3 minutes. Stir in broth and bring to boil. Add sweet potato, parsnips and pork; cover and bring to boil. Reduce heat and simmer until pork and vegetables are tender, about 25 minutes. Serve sprinkled with parsley.
Cubed Ontario squash can be used in place of sweet potato.
- Protein: 27.0 grams
- Fat: 9.0 grams
- Carbohydrate: 35.0 grams
- Fibre: 5.0 grams
- Calories: 334