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Harvest Root Vegetable Pork Tenderloin Stew with Sweet Potatoes and Parsnips
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 parsnips, peeled and sliced into 1/2-inch rounds
  • 2 carrots, peeled and sliced into 1/2-inch rounds
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork to a plate and set aside.
  • Add the onion to the same pot and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
  • Return the pork to the pot. Add the sweet potatoes, parsnips, carrots, chicken broth, thyme, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the vegetables are tender and the pork is cooked through.
  • Taste and adjust salt and pepper if needed. Sprinkle with fresh parsley just before serving.

Notes

If the broth seems thin after simmering, remove the lid for the last 5 minutes to let it reduce slightly. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a splash of broth to loosen the texture. Skip the parsley if you prefer a simpler finish.
Course: Soup
Cuisine: American
Equipment: Large Dutch oven, Cutting board, Knife