Recipe by MsPia
Adapted from "Cooking for 2" magazine. Very simple and delicious.
Top Review by duonyte
A straightforward and delicious recipe. I managed to miss that the mustard was to coat the pork, and so added about 1 1/2 tsp with the chicken broth. I was worried that the onions would burn, so I added them only with the last batch of pork to brown. (I needed to do this in batches, to make sure the cubes would brown and not steam). I then deglazed the skillet with part of the broth. I think next time I would cut the the garlic cloves in half, and would also add some fresh chopped thyme. Also, watch the liquid level, especially towards the end. This is a small quantity and even on a simmer, it can "boil" dry. I added perhaps 1/3 cup of broth. All in all a nice recipe. I can see doing the prep and browning in the morning, so that it just needs to simmer for dinner.
- 3⁄4 lb pork loin, cubed
- 1 tablespoon Dijon mustard
- 3 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 4 garlic cloves, whole
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 small onion, cubed
- 1 medium sweet potato, cubed
- 1⁄2 teaspoon kosher salt (to taste)
- 1⁄2 teaspoon black pepper (to taste)
Directions See How It's Made
- In a small bowl toss pork with mustard.
- In a large resealable plastic bag, combine flour and sugar; add pork and shake to coat.
- In a large sauce pan pour oil and cook pork, onions and garlic until pork is browned in all sides.
- Stir in broth. Bring to boil. Reduce heat; cover and simmer for 15 minutes.
- Stir in sweet potatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes or until meat and vegetables are tender.
- Season to taste with salt and pepper and serve.