One-Pot Spicy Pork and Sweet Potato Stew
2 tbsp 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 * 1x 15 oz can black beans, drained and rinsed * 1 tsp ground cumin * ½ tsp chili powder * 2 tsp Italian seasoning * ½ tsp crushed red pepper flakes * 2 bay leaves * 1x 14 oz can crushed tomatoes * 2 cups chicken stock * ¼ cup fresh parsley, chopped, divided
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the red onion, celery, and garlic to the pot. 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 the pork tenderloin and sweet potatoes and cook, stirring occasionally, until the meat begins to brown, around 2-3 minutes. Add the 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 the crushed tomatoes and chicken stock and increase heat to high. Bring the mixture to a 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 the 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!