Serves 4
1 tablespoon olive oil
1 pound boneless pork loin, cut into 1½-inch pieces
1 medium onion, chopped
2 medium sweet potatoes, peeled and cut into 8 wedges
8 large shallots, peeled and left whole
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 1/2 cups low-fat, reducedsodium chicken broth
1/2 cup dry white wine
1 tablespoon fresh thyme
Kosher salt or sea salt
Fresh ground pepper to taste
1/2 pound small cremini or white button mushrooms, cleaned, stems removed and cut in half
1/2 cup fresh parsley, chopped
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Preheat oven to 350 degrees. Heat the olive oil in a large ovenproof Dutch oven. Add the pork in two batches until it is well browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add in the onion, sweet potatoes, shallots and garlic and saute for 2–3 minutes. Add back the pork with any accumulated juices. Sprinkle the pork and sweet potato mixture with flour. Cook and stir until the flour is absorbed into the pork and vegetables. Add in the chicken broth, wine, thyme, salt and pepper. Bring to a boil. Lower the heat and add in the mushrooms. Transfer the pan to the oven and bake, uncovered, for 40–45 minutes or until the vegetables are tender. Sprinkle with parsley.
Katherine Putnam, Effingham