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PORK, PINEAPPLE AND SWEET POTATO STEW

This full flavored stew would be great over rice or alone in a bowl.
Also see Article: Louisiana Sweet Potatoes

Makes 6 to 8 servings.

• 2 pounds lean pork tenderloins, cut into chunks
• Salt and pepper to taste
• 1/4 cup orange juice
• 1 onion, chopped
• 1 teaspoon minced garlic
• 1 cup green onions (scallions), sliced
• 1 bay leaf
• 1 (14 1/2-ounce) can fat free chicken broth
• 1/2 tablespoon cider vinegar
• 2 cups chopped sweet potatoes chunks
• 1 cup fresh pineapple chunks


Trim any fat from tenderloins.
Season heavily with salt and pepper.

Heat a large pot and brown pork over medium high heat until browned and partially cooked, about 5 to 7 minutes.

Add orange juice, onion, garlic, and green onions sautéing until the onions are tender.

Add bay leaf, chicken broth, vinegar, and sweet potatoes.

Bring to a boil, lower heat, cover and cook for about 20 minutes until meat is tender and potatoes are done.

Turn off the heat and add the pineapple chunks.

Let the stew sit for 10 minutes before serving to lightly heat the pineapple.

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org