Best 8 Pork Stew With Pears And Sweet Potatoes Recipes

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Indulge in a delightful culinary journey with this pork stew, an exquisite symphony of flavors that blends tender pork, sweet pears, and vibrant sweet potatoes. Simmered in a rich broth infused with aromatic spices, this hearty stew is a comforting and satisfying meal that will warm your soul on a chilly day. The natural sweetness of the pears and sweet potatoes complements the savory pork, creating a harmonious balance of flavors. With a medley of vegetables adding texture and vibrancy, this stew is a feast for both the eyes and the palate. Whether you're a seasoned cook or a novice in the kitchen, this recipe is easy to follow, ensuring a delectable stew that will impress your family and friends. So gather your ingredients, fire up your stove, and embark on a culinary adventure that will leave you craving for more.

Here are our top 8 tried and tested recipes!

PORK SWEET POTATO STEW



Pork Sweet Potato Stew image

Delicious tender pork and sweet potatoes equal a lovely stew! Can be adapted for the slow cooker after the skillet steps.

Provided by msanders

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h30m

Yield 8

Number Of Ingredients 15

cooking spray
⅓ cup brown sugar
⅓ cup all purpose flour
¼ cup Dijon mustard
3 pounds pork loin, cut into 1-inch cubes
3 tablespoons olive oil
1 sweet onion, chopped
2 cloves garlic, minced
1 ⅓ cups chicken broth
1 cup dry sherry
3 pounds sweet potatoes, cut into 1-inch cubes
¼ teaspoon ground black pepper
¼ teaspoon crushed dried rosemary
¼ teaspoon thyme
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
  • Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
  • Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
  • Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

Nutrition Facts : Calories 482.2 calories, Carbohydrate 52 g, Cholesterol 79.6 mg, Fat 14.4 g, Fiber 5.5 g, Protein 32.2 g, SaturatedFat 4.2 g, Sodium 532.9 mg, Sugar 13.7 g

30-MINUTE SPICY PORK AND SWEET POTATO STEW



30-Minute Spicy Pork and Sweet Potato Stew image

Spicy, smoky chipotle chiles and chili powder add long-cooked flavor to this quick pork stew. To save time and use less fat, only the pork is browned in oil, while the onions get pureed with tomatoes, garlic and the chile to make the broth.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup canned unsalted diced tomatoes
1 medium white onion, quartered
2 cloves garlic
1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce
2 tablespoons vegetable oil
1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
One 8-ounce sweet potato, peeled and cut into 1/2-inch chunks
2 cups low-sodium chicken broth
1 tablespoon pickled jalapenos
1 cup 2 percent Greek yogurt
1/4 medium head red cabbage
1 medium Haas avocado
1 lime
1/2 cup loosely packed fresh cilantro
Eight 6-inch corn tortillas, warmed

Steps:

  • Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
  • Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
  • Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
  • Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 115 milligrams, Sodium 920 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 48 grams, Sugar 10 grams

SWEET POTATO AND PORK STEW



Sweet Potato and Pork Stew image

Unusual ingredients add up to a delicious, stick-to-your-ribs stew with a touch of brown-sugar sweetness in this easy recipe from Susan Schlenvogt in Waukesha, Wisconsin. It's sure to become a fall favorite! Tip: If you can't find pork chop suey meat, use 1-inch cubs of boneless pork chops or pork loin roast. More Sweet Potato Recipes »

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

3/4 pound pork chop suey meat
1 tablespoon Dijon mustard
3 tablespoons all-purpose flour
1 tablespoon brown sugar
1 small garlic clove, minced
1 tablespoon canola oil
1 cup chicken broth
1 small onion, quartered
1 medium sweet potato, peeled and cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a large saucepan coated with cooking spray, cook pork and garlic in oil until pork is browned on all sides. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat is no longer pink and vegetables are tender. Stir in parsley.

Nutrition Facts :

BAKED PORK CHOPS WITH SWEET POTATOES AND PEARS



Baked Pork Chops with Sweet Potatoes and Pears image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 (9-ounce) cans cut sweet potatoes, drained
3 pears, peeled, quartered, and cored
1/3 cup chopped pecans
1/3 cup brown sugar, packed
3 tablespoons plus 1/2 cup all-purpose flour
3 tablespoons butter, melted
Olive oil cooking spray
2 eggs, beaten
1 cup Italian seasoned bread crumbs
1 tablespoon herbs de Provence
4 (3/4-inch thick) bone-in pork loin chops

Steps:

  • Preheat oven to 350 degrees F.
  • In an 8-inch square baking dish, combine sweet potatoes and pears. In a small bowl, mix pecans, brown sugar, 3 tablespoons of flour, and the melted butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes, or until potatoes and pears are tender.
  • Meanwhile, spray a roasting pan and rack with cooking spray. Place beaten egg in a shallow bowl, place remaining 1/2 cup flour on a plate and place bread crumbs mixed with herbs de Provence on another plate. Dredge pork chops in flour. Dip in egg and then the bread crumb mixture, coating the pork evenly all over. Arrange chops on a rack in prepared pan and coat lightly with cooking spray. Bake alongside pears for 20 minutes, or until pork is cooked to your desired degree of doneness. Serve pork with sweet potatoes and pears.

PORK TENDERLOIN WITH ROASTED SWEET POTATOES AND PEARS



Pork Tenderloin With Roasted Sweet Potatoes and Pears image

This is a family favorite in my home. My parents love it, my siblings and their wives love it, and my husband and my son love it. Hope you do, too!

Provided by StrikingEyes00

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs pork tenderloin
3 large sweet potatoes, peeled and cubed
2 firm ripe bosc pears, not peeled and cut into 6 wedges
1 medium Spanish onion, sliced thin
2 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, chopped
1 teaspoon garlic salt
2 teaspoons dried sage
1/2 teaspoon coarse black pepper

Steps:

  • Preheat oven to 450 degrees.
  • Parboil potatoes to soften slightly.
  • Spray baking dish with cook spray.
  • Season the pork tenderloin on all sides with garlic salt and pepper.
  • Add the pork tenderloins and surround with sweet potatoes and pears.
  • drizzle oil over vegetables.
  • Sprinkle rosemary and sage over pork tenderloin (I actually flip the tenderloins so that the herbs are on all sides).
  • Cook in oven for 25-35 minutes.
  • Let rest out of oven for 10 minutes before slicing.

MEXICAN PORK AND SWEET POTATO STEW



Mexican Pork and Sweet Potato Stew image

The appeared in Womans Day Magazine and the photo set my heart aflutter. Need to do a little decluttering so I wanted to type it up and decided to take a chance and post it untried. Great ingredients combined with easy preparation and a short cooking time. What's not to love? Even better it is WW Core and just 5 points on Flex.

Provided by justcallmetoni

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 1/4 lbs pork tenderloin, cut into bite sized pieces
1 1/2 lbs sweet potatoes, peeled and cubed
2 poblano peppers, seeded and diced
1 cup chopped onion
1 tablespoon chopped garlic
1 teaspoon cumin
1/2 teaspoon cinnamon
1 (14 1/2 ounce) can fat free chicken broth
1/2 cup water
1 cup frozen corn
1 1/2 cups salsa, a chipotle version suggested
cilantro (to garnish)

Steps:

  • Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
  • Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
  • Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
  • Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
  • Garnish with cilantro and serve with warm tortillas or tortilla chips.

Nutrition Facts : Calories 305.9, Fat 6.7, SaturatedFat 1.6, Cholesterol 61.5, Sodium 786.1, Carbohydrate 38.9, Fiber 7, Sugar 8, Protein 24.6

ROASTED PORK TENDERLOINS WITH SWEET POTATOES AND PEARS



Roasted Pork Tenderloins with Sweet Potatoes and Pears image

You'll have plenty of time for cozy winter hugs with this simple dish of pork roasted with sweet potatoes, pears and fresh sage.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 10

1 pork tenderloin (1 to 1 1/4 lb)
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon dried sage leaves, crushed
1/4 teaspoon coarse ground black pepper
1 large dark-orange sweet potato (about 1 lb), peeled, cut into 1 1/2-inch pieces
2 firm ripe small pears, unpeeled, each cut into 6 wedges
1 medium sweet onion, halved crosswise, cut into thin wedges
1 tablespoon olive oil
Fresh sage leaves, if desired

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork.
  • In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
  • Bake 25 to 30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F, and vegetables are tender. Remove from oven; cover with foil and let stand 3 minutes before slicing. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 70 mg, Fiber 5 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 14 g, TransFat 0 g

SWEET POTATO PORK STEW



Sweet Potato Pork Stew image

I'm an avid recipe collector and have fun trying new dishes. Fortunately, my family doesn't mind experimenting with new tastes. Everyone loves the blend of flavors in this stew.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 pounds boneless pork, trimmed and cut into 1-inch cubes
3 tablespoons Dijon mustard
1/2 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons canola oil
2 garlic cloves, minced
2-1/3 cups chicken broth
4 to 5 small onions, quartered
2 medium sweet potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a Dutch oven over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink., Add the onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender. Stir in parsley.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 624mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

Tips:

  • Choose the right cut of pork. Pork shoulder or pork butt are both good choices for stewing because they are tough cuts that become tender when cooked slowly.
  • Brown the pork before stewing. Browning the pork adds flavor and helps to prevent the meat from becoming dry.
  • Use a variety of vegetables. This recipe calls for pears, sweet potatoes, carrots, celery, and onion, but you can use any vegetables that you like.
  • Add a good quality stock. The stock will add flavor and depth to the stew.
  • Use fresh herbs. Fresh herbs add a lot of flavor to the stew. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
  • Simmer the stew for at least 1 hour. The longer you simmer the stew, the more tender the meat will become.
  • Serve the stew with a side of crusty bread or rice. The bread or rice will help to soak up the delicious sauce.

Conclusion:

This pork stew with pears and sweet potatoes is a hearty and flavorful dish that is perfect for a cold winter night. The pork is tender and juicy, the vegetables are sweet and caramelized, and the sauce is rich and savory. This stew is sure to become a family favorite.

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