Ingredients
2 pounds boneless pork, trimmed and cut into 1-inch cubes3 tablespoons Dijon mustard1/2 cup all-purpose flour3 tablespoons brown sugar3 tablespoons canola oil2 garlic cloves, minced2-1/3 cups chicken broth4 to 5 small onions, quartered2 medium sweet potatoes, peeled and cubed1/2 teaspoon salt1/4 teaspoon pepper1/4 cup minced fresh parsley
Preparation
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.
