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.
- 2 Tablesoons extra virgin olive oil
- 1 medium red onion, diced 2 celery stalks, 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
- 1 15-oz. can black beans, drained and rinsed
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 2 tablespoons Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 2 bay leaves 1 14-oz. can crushed tomatoes
- 2 cups low-sodium chicken stock ¼ c. fresh parsley, chopped, divided
- 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.
- Add pork tenderloin and sweet potatoes and cook, stirring occasionally, until the meat begins to brown, around 2-3 minutes.
- 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.
- 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.
- Remove 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!
Tip: Like most tomato-based dishes, this flavorful stew tastes even better the next day – so consider making a double batch to enjoy later!