 |  Kris Allen recommends Chateau Ste Michelle Harvest Select Riesling from Columbia Valley Washington State for your Pork and Sweet Potato Stew. |
 | This wine has flavors of peach and apricot and they are such juicy flavors. Picture yourself eating a peach that the juice just dribbles down your chin. It's medium sweetness so it won't over power the flavors of the pork or the sweet potatoes. Perfect for a winter night dinner. Take the time to know good wine. Cheers! |
Pork & Sweet Potato Stew
Ingredients:
Ingredients:
- 2/3 cup LouAna vegetable or canola oil, divided into two separate cups
- 1 (1-pound) pork tenderloin, trimmed and cut into 1/2 inch cubes
- 1 teaspoon salt, divided in half
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cummin
- 1/8 teaspoon ground cinnamon
- 1/3 cup all purpose-flour
- 2 cups (1/2 inch) cubed fresh or canned sweet potato
- 1 1/2 cups chopped onion
- 2 garlic gloves, minced
- 3 cups reduced-sodium chicken broth
- 1/4 cup sliced green onions (optional)
- Heat 1/3 cup oil in Dutch oven (or another thick-walled iron cooking pot with a tight fitting lid) over medium-high heat. Place pork in a large zip-top bag.
- Combine 1/2 teaspoon of salt, plus pepper, cumin and cinnamon; sprinkle over pork. Add flour to pork mixture; seal bag. Shake to coat.
- Add pork mixture to pan; saute 4 minutes, turning to brown on all sides. Remove pork from pan.
- Heat remaining oil over medium-high heat.
- Add remaining 1/2 teaspoon salt, potato and onion to pan; saute 3 minutes. Add garlic; saute 1 minute, stirring often.
- Return pork to pan. Stir in broth; bring to a boil. Reduce heat and simmer 25 minutes or until pork is done and vegetables are tender. Sprinkle 1 tablespoon green onions over each serving, if desired.
- Serves 4 people.
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