Ingredients:
1/3 cup brown sugar
1/3 cup flour
3 lbs pork loin, cut in 1 inch cubes
1/4 cup Dijon mustard
2 -3 tablespoons olive oil
1 sweet onions, chopped
2 garlic cloves, minced
1 1/3 cups chicken broth
1 cup dry sherry
3 lbs sweet potatoes, peeled and cut into 1 inch cubes ( or yams)
1/4 teaspoon pepper
1/4-1/2 teaspoon crushed rosemary
1/4 teaspoon thyme
salt, to taste
Directions:
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.
Servings: 8
Time preparation: 20 min.
Time total: 90 min.