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!
- 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!
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Great recipe! A fantastic pattern interrupt from my usual fare. I didn’t have high hopes for this recipe, but was looking for something different that could be accomplished without much hassle. I browned the pork for a few minutes longer to ensure it would be cooked through after simmering. The pork was well cooked and tender, but the sweet potatoes definitely needed more time. Maybe 20-25 mins for the simmer would be more accurate. Second day stew was even better than day one. I had very few modifications which were mostly to offset an excess of pork. With nearly 1.5 lbs of pork, I doubled the canned tomatoes and did 1 cup celery, 1 cup onion and 2 cups sweet potatoes. I was able to get four heaping 2 cup portions at about 480 calories per serving. I roughly determined it was less than $5 per bowl with all organic ingredients, including bone broth. I will make this again and would recommend to others. Thank you!
Thank you for this delicious recipe! The first time I tried it was Spring 2021 and it turned out great. Now, almost 2 years later, great again. Your timing and directions are perfect, seasoning perfect, result perfect. We added tiny dollup of sour cream to our bowls but wasn’t necessary…This one is now going into regular rotation – thanks again!
The flavors are exactly what I imagined. I used a pork loin cut into smaller bits than recommended and tossed them in a soy sauce slurry to ensure tenderness. Everything else I follow exactly. I cooked this for the first time for company and it didn’t disappoint. Everyone loved it. Oh and I did brown the meat in a separate cast iron because it the pot was very full with veggies and I wanted a good sear on the meat. I added the seared meat to the veggie pot and gave the cast iron a quick deglaze with the chicken stock to get the good brown bits up and into the pot.