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Pork and Vegetable Stew
January 2, 2021
Persons
8
Serving Size
1
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours, 15 minutes
Ingredients
- 1 tbsp all-purpose flour
- 1 tsp dried thyme leaves
- 1/2 tsp salt
- 1/4 tsp each crumbled dried rosemary and pepper
- 2 tbsp vegetable oil
- 375 g pork tenderloin - 1" pieces
- 1 chopped onion
- 2 cloves garlic - minced
- 2 cups chicken broth
- 1 sweet potato - peeled and cut into 1" cubes
- 2 parsnips - peeled and chopped
- 2 tbsp fresh parsley - chopped
Instructions
- Combine flour, thyme, salt, rosemary and pepper; toss pork into the mixture
- In Dutch oven or large saucepan heat 1 tbsp of the oil over medium heat
- Add pork and cook until lightly browned, about 5 minutes
- Remove to plate
- Add remaining oil to Dutch oven
- 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 2 hours
- Serve sprinkled with parsley
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