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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Can adapt this for the crockpot after the skillet steps. Ingredients:
1/3 cup brown sugar |
1/3 cup flour |
3 lbs pork loin, cut in 1 inch cubes |
1/4 cup dijon mustard |
2 -3 tablespoons olive oil |
1 sweet onion, chopped |
2 garlic cloves, minced |
1 1/3 cups chicken broth |
1 cup dry sherry |
3 lbs sweet potatoes, peeled and cut into 1 inch cubes (or yams) |
1/4 teaspoon pepper |
1/4-1/2 teaspoon crushed rosemary |
1/4 teaspoon thyme |
salt, to taste |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease/spray a casserole dish.
2. Combine brown sugar and flour in a bowl.
3. Place mustard in a seperate bowl; coat pork cubes in mustard, then in the flour/brown sugar mixture.
4. Heat the oil in a large skillet, and brown pork cubes on all sides.
5. Transfer browned pork cubes to a large casserole dish.
6. Put onions and garlic in the skillet and cook until softened (but not brown); add the broth, sherry, sweet potato cubes, and seasonings to the pan, and bring to a boil. Pour into the casserole dish.
7. Cover and bake for 50 minutes, then uncover and bake an additional 15-20 minutes or until meat is done and sweet potatoes are tender.
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