You’re going to love this delicious stew with its unique blend of pork, sweet potatoes, and a medley of spices. Unlike tougher cuts of pork, tenderloin can be cooked relatively quickly. That means you don’t have to let it simmer for hours to get melt-in-your-mouth results.
Prep time: 15
Cook time: 20 minutes
Tip: Like most tomato-based dishes, this flavorful stew tastes even better the next day – so consider making a double batch to enjoy later!
2 T. extra virgin olive oil
1 medium red onion,
2 celery stalks, diced
2-3 garlic cloves, minced
Sea salt and black pepper, to taste
1¼ lb. pork tenderloin, cut into 1” cubes
sweet potatoes, peeled and cut into 1” cubes
1 15-oz. can black beans, drained and rinsed
1 t. ground
½ t. chili powder
2 t. Italian seasoning
½ t. crushed red pepper flakes
2 bay leaves
1 14-oz. can crushed tomatoes
low-sodium chicken stock
¼ c. fresh parsley, chopped, divided
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.
pork tenderloin and sweet potatoes and cook, stirring occasionally, until the
meat begins to brown, around 2-3 minutes.
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.
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.
from heat and discard bay leaves. Stir in 3 tablespoons of fresh parsley. Taste
and adjust seasonings, as desired.
- Top with remaining fresh parsley for garnish and serve immediately. Enjoy!