Ingredients
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1/3 cup brown sugar
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1/3 cup flour
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3 lbs pork loin, cut in 1 inch cubes
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1/4 cup Dijon mustard
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2 -3 tablespoons olive oil
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1 sweet onion, chopped
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2 garlic cloves, minced
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1 1/3 cups chicken broth
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1 cup dry sherry
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3 lbs sweet potatoes, peeled and cut into 1 inch cubes (or yams)
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1/4 teaspoon pepper
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1/4-1/2 teaspoon crushed rosemary
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1/4 teaspoon thyme
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salt, to taste
Instructions
- Preheat oven to 350 degrees F. Lightly grease/spray a casserole dish.
- Combine brown sugar and flour in a bowl.
- Place mustard in a seperate bowl; coat pork cubes in mustard, then in the flour/brown sugar mixture.
- Heat the oil in a large skillet, and brown pork cubes on all sides.
- Transfer browned pork cubes to a large casserole dish.
- Put onions and garlic in the skillet and cook until softened (but not brown); add the broth, sherry, sweet potato cubes, and seasonings to the pan, and bring to a boil. Pour into the casserole dish.
- Cover and bake for 50 minutes, then uncover and bake an additional 15-20 minutes or until meat is done and sweet potatoes are tender.