Oven Pork Stew with Sweet Potatoes and Shallots

Oven Pork Stew with Sweet Potatoes and Shallots
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

This dish is a beauty. The light purple color of the shallots contrasts nicely with the bright orange of the sweet potatoes. This is one of those classic stovetop-to-oven dishes that fills the kitchen with a heavenly aroma.

  • Prep time
    20 min
  • Cook time
    45 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 230

  • Total Fat 7g
    • Saturated Fat 2.1g
  • Cholesterol 40mg
  • Sodium 195mg
  • Total Carbohydrate 22g
    • Dietary Fiber 2g
    • Total Sugars 6g
  • Protein 18g

Choices/Exchanges: 1 Starch, 1 Vegetable, 2 Lean meat, 1 Fat



  • large shallots (peeled and left whole)
  • medium (5 ounces each) sweet potatoes (peeled and cut into 8 wedges)
  • medium onion (chopped)
  • boneless pork loin (cut into 1 1/2-inch pieces)
    1 lbs
  • olive oil
    1 tbsp
  • garlic (minced)
    4 clove
  • flour
    3 tbsp
  • lower-sodium chicken broth (fat-free)
    1 2/3 cup
  • dry white wine (Pinot Grigio or Sauvignon Blanc)
    1/2 cup
  • fresh thyme (minced)
    1 tbsp
  • Kosher or sea salt, to taste
  • black pepper, to taste (freshly ground)
  • cremini or white button mushrooms (cleaned, stems removed, and cut in half)
    1/2 lbs
  • fresh parsley (chopped)
    1/2 cup


  1. Preheat the oven to 350°F. Heat the olive oil in a large ovenproof Dutch oven or similar pan. Add the pork, in two batches, until the pork is well browned on all sides, about 6 minutes per batch. Remove the pork from the pan and set aside. Add in the onion, sweet potatoes, shallots, and garlic and sauté for 2–3 minutes.

  2. Add the pork with any accumulated juices back into the pan and sprinkle with the flour. Cook for 1 minute, stirring continuously, until the flour is absorbed into the pork and vegetables. Add in the chicken broth, wine, thyme, salt, and pepper. Bring to a boil. Lower the heat and add in the mushrooms.

  3. Transfer the pan to the oven and bake uncovered for 40–45 minutes or until the vegetables are tender. Sprinkle with parsley.