- 1 tablespoon cooking oil
- 4 small onions, cut lengthwise into quarters
- 5 cloves garlic, minced
- 1 tablespoon flour
- 1/2 cup dry white wine
- 1 pound sweet potatoes, peeled and cut into 1/2-inch chunks
- 1 28-ounce can (about 3 1/2 cups) tomatoes, drained and chopped
- 2 cups chicken stock or canned low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 3/4 teaspoon salt
- 1 1/2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons chopped flat-leaf parsley
How to make this recipe
In a large pot, heat the oil over moderate heat. Add the onions. Cover and cook, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the flour and cook, stirring, for 1 minute longer.
Add the wine and bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Add the sweet potatoes, tomatoes, stock, thyme, bay leaf, and salt. Cover and simmer for 20 minutes.
Add the pork. Cover and simmer until the meat is just done, about 10 minutes. Remove the bay leaf. Stir in the pepper and parsley.
A light, fruity red wine with plenty of acidity is a great match for the slightly sweet flavor of this stew. Try a Gamay- or Cabernet-Franc-based wine from France's Loire Valley.