Pork Stew with Sweet Potatoes

Ingredients

• 2 Tbsp extra virgin olive oil

• 1 medium red onion diced

• 2 stalks celery diced

• 2-3 garlic cloves minced

• Sea salt and black pepper to taste

• 1¼ lb. pork tenderloin cut into 1” cubes

• 2 medium sweet potatoes peeled and cut into 1” cubes

• 15 oz. black beans drained and rinsed

• 1 tsp ground cumin

• ½ tsp chili powder

• 2 tsp Italian seasoning

• ½ tsp crushed red pepper flakes

• 2 bay leaves

• 1 14-oz. can crushed tomatoes

• 2 Cup low-sodium chicken stock

• ¼ Cup fresh parsley chopped divided

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add red onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the veggies soften and develop a bit of color, approximately 3-4 minutes.

2. Add pork tenderloin and sweet potatoes and cook, stirring occasionally, until the meat begins to brown, around 2-3 minutes.

3. Add black beans and spices and stir to combine. Cook for another 30 seconds, or just until the spices become fragrant. Taste and season with additional salt and black pepper, if desired.

4. Add crushed tomatoes and chicken stock and increase heat to high. Bring to boil, and then reduce heat to medium. Simmer, stirring occasionally, until pork is cooked through and the sweet potatoes are fork-tender, approximately 13-15 minutes.

5. Remove from heat and discard bay leaves. Stir in 3 tablespoons of fresh parsley. Taste and adjust seasonings, as desired.

6. Top with remaining fresh parsley for garnish and serve immediately.

Notes

• This recipe needs to be reworked

• The pork should be seasoned and seared independently and set aside slightly undercooked, then introduced to the stew at the end

• Could double the black beans as well