- 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.