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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Paula Deen's Quick and Easy Meals. This is a great stew. It is comforting, but because of the curry flavor, not boring. The pork becomes very tender. I don't usually like sweet potatoes, but here they work. I also sometimes add carrots, just for more texture and flavor. Ingredients:
2 lbs pork tenderloin |
1/4 cup flour |
1 teaspoon salt |
1 teaspoon ground pepper |
3 tablespoons oil |
1 large onion |
1 bell pepper |
1 1/2 teaspoons minced garlic |
3 medium sweet potatoes |
4 (14 ounce) cans beef broth |
1 (28 ounce) can diced tomatoes |
1 1/2 teaspoons curry powder |
Directions:
1. Cut pork into 1/4 inch cubes and place in a large resealable bag with the flour, salt, and pepper, seal bag and shake pork to coat with flour mixture.
2. Heat oil in a large Dutch oven or stock pot over medium high heat.
3. Brown pork cubes.
4. Meanwhile chop onion and bell pepper.
5. Add onion, bell pepper, and garlic to pot and cook for about 5 minutes, stirring occasionally.
6. Meanwhile peel and dice sweet potatoes.
7. Add sweet potatoes, broth, tomatoes, and curry to pot.
8. Bring to a boil, reduce heat and simmer until potatoes are tender, about 30 minutes.
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