Blue Ribbon Recipes

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.
Tip:
Cubed Ontario squash can be used in place of sweet potato.

Persons4
Serving Size 1 bowl
Prep Time 15 minutes
Cook Time 2 hours
Total Time 45 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

Blog Cross Post:
https://piskun.ca/blog/pork-and-vegetable-stew/

Pork, lentil and vegetable stew. This hearty stew is filling and tasty, perfect for a cold winter's night. minutes. I would save for a Romanian sour soup or ​ciorbă. This dish is excellent served with Romanian cornmeal porridge or mamaliga.
Enjoy this slow-cooked stew made with squash, pork and vegetables - a perfect dinner.