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
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
2.1g
11%
-
Saturated Fat
-
Cholesterol
40mg
13% -
Sodium
195mg
8% -
Total Carbohydrate
22g
8%-
Dietary Fiber
2g
7% -
Total Sugars
6g
-
Dietary Fiber
-
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
