Sweet potatoes and parsnips add a touch of sweetness to this easy stew. Pork tenderloin ensures quick cooking; it needs just enough time to cook the vegetables until tender. Serve with crusty bread or over noodles or rice.
Preparation Time:
Cooking Time:
Servings: 4
Ingredients
- 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
Instructions
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.
Tip:
Cubed Ontario squash can be used in place of sweet potato.
Nutritional information
- Protein: 27.0 grams
- Fat: 9.0 grams
- Carbohydrate: 35.0 grams
- Fibre: 5.0 grams
- Calories: 334