This quick and flavorful one pot Dutch Oven Pork Tenderloin And Sweet Potato Stew is super easy to put together on a busy weeknight. My dutch oven does all the work to keep the pork tender while perfectly cooking the spicy veggies for a delicious melt-in-your-mouth hearty stew.
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Who doesn’t love a hearty stew that tastes like its been simmering for hours, loaded with all that flavorful goodness? Well, here’s a one-pot meal that can be made in under 30 minutes! This Dutch Oven Pork Tenderloin And Sweet Potato Stew is ridiculously easy. Guaranteed to become a family favorite!
Here’s how it comes together:
(Full, detailed directions are down below in the recipe card. Here’s the brief summary.)
Grab a heavy pot, like this dutch oven workhorse (I have this brand) that helps everything cook evenly and quickly. Heat the olive oil and add your onion, celery, and garlic, cook until veggies start to soften.
Add the sweet potato chunks and pork tenderloin cubes and cook for a few minutes, until pork begins to brown just a bit. Add black beans, tomatoes, stock, spices and stir. Bring to a boil, then reduce to simmer for approximately 15 minutes or until sweet potato chunks are tender.
Voila! Your delicious and spicy stew is ready! Hint: Make a double batch of this stew and refrigerate some for the next day or so. It always tastes even more delightful the next day!
This quick and flavorful one pot Dutch Oven Pork Tenderloin And Sweet Potato Stew is super easy to put together on a busy weeknight.
Author: Zesty Olive
2 T. extra virgin olive oil
1 medium red onion, diced
2 celery stalks, diced
2-3 garlic cloves, minced
Sea salt and black pepper, to taste
1¼ lb. pork tenderloin, cut into 1” cubes
2 medium sweet potatoes, peeled and cut into 1” cubes
1 15-oz. can black beans, drained and rinsed
1 t. ground cumin
½ t. chili powder
2 t. Italian seasoning
½ t. crushed red pepper flakes
2 bay leaves
1 14-oz. can crushed tomatoes
2 c. low-sodium chicken stock
¼ c. fresh parsley, chopped, divided
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add red onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the veggies soften and develop a bit of color, approximately 3-4 minutes.
Add pork tenderloin and sweet potatoes and cook, stirring occasionally, until the meat begins to brown, around 2-3 minutes.
Add black beans and spices and stir to combine. Cook for another 30 seconds, or just until the spices become fragrant. Taste and season with additional salt and black pepper, if desired.
Add crushed tomatoes and chicken stock and increase heat to high. Bring to boil, and then reduce heat to medium. Simmer, stirring occasionally, until pork is cooked through and the sweet potatoes are fork-tender, approximately 13-15 minutes.
Remove from heat and discard bay leaves. Stir in 3 tablespoons of fresh parsley. Taste and adjust seasonings, as desired.
Top with remaining fresh parsley for garnish and serve immediately. Enjoy!
This delicious Dutch Oven White Bean, Spicy Sausage and Kale Soup is pure comfort food for the fall and winter seasons.
It’s turned chilly here and that means flavorful comfort food like this cannellini bean, spicy sausage and kale soup that will warm me up! I love to pull out my dutch oven and make something that will make the house smell yummy as well as make enough for leftovers.
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This soup is it! It’s zesty and delicious and I love that it’s made in a single pot for easy clean up. It freezes well so you can make larger batches for even easier weekday meals. If you don’t like spicy sausage, just substitute it for a milder sausage. I like the spicy, though, because it helps flavor the cannellini beans. You can always add more herbs, too, for a really zesty flavor.
Dutch Oven White Bean, Spicy Sausage and Kale Soup
Author: Zesty Olive
3 T. olive oil
2 stalks celery, cleaned and finely chopped
2 large carrots, peeled and finely chopped
1 small white onion, finely chopped
3 cloves garlic, peeled and finely chopped
1 pound bulk spicy pork sausage, crumbled
3 c. chicken or vegetable stock
2 t. oregano, dried
2 t. rosemary, dried
1 t. crushed red pepper flakes
2 cans (15 oz.) cannellini beans, drained and rinsed
1 can (15 oz.) cannellini beans, pureed with liquid from can
3 large kale leaves, tough stems removed and cut into bite-sized pieces
Salt and pepper, to taste
Garnish ¼ c. fresh parsley, chopped
Parmesan cheese, shaved
In dutch oven, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.
Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.
Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.
Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.
This hearty Italian Minestrone Soup With Gluten Free Pasta is full of healthy veggies and zesty herbs.
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This satisfying minestrone soup features a classic combination of fresh herbs, vegetables, white beans, and pasta.This dish is a great way to use up any extra fresh herbs and vegetables you have available. Although this recipe is delicious as written, don’t be afraid to experiment a bit with the ingredients. I used gluten-free fusilli here, but any variety will work. Here are a few gluten-free pasta options:
I like to make this soup in my dutch oven. I do, however, cook the pasta separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup, especially if you’re using gluten-free pasta. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use.
1 15.5 oz. can cannellini beans, drained and rinsed
4 c. organic vegetable broth* 2 whole bay leaves
1 T. fresh rosemary leaves, finely chopped (or 1 t. dried)
1 T. fresh thyme leaves (or 1 t. dried)
1 T. fresh oregano leaves (or 1 t. dried)
½ T. crushed red pepper flakes
Sea salt and black pepper, to taste
Optional: 3” Parmesan cheese rind
2 c. Gluten-Free Fusilli pasta (or penne or rotini)
2 c. fresh green beans, cut into ½” pieces
2 c. fresh arugula
Optional Garnish: ¼ c. fresh parsley leaves, chopped
Freshly grated Parmesan cheese * Use additional vegetable broth to reach desired consistency, if needed
Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.
Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp tender.
Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!