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.

Preparation Time:

Cooking Time:

Servings: 4

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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