SO Pork, Pineapple and Sweet Potato Stew

Pork, Pineapple and Sweet Potato Stew


2  Pounds lean pork tenderloins, cut into chunks

¼  Cup orange juice

1  Onion, chopped

1  Teaspoon minced garlic

1  Cup green onions (scallions), sliced

1  Bay leaf

1  (14 1/2-ounce) can fat free chicken broth

½  Tablespoon cider vinegar

2  Cups chopped sweet potatoes chunks

1  Cup fresh pineapple chunks

 Salt and pepper to taste


Trim any fat from tenderloins. Season heavily with salt and pepper. Heat a large pot and brown pork over medium high heat until browned and partially cooked, about 5 to 7 minutes. Add orange juice, onion, garlic, and green onions sautéing until the onions are tender. Add bay leaf, chicken broth, vinegar, and sweet potatoes. Bring to a boil, lower heat, cover and cook for about 20 minutes until meat is tender and potatoes are done. Turn off the heat and add the pineapple chunks. Let the stew sit for 10 minutes before serving to lightly heat the pineapple.

Serving Size: 6 to 8

Cook Time: 1 hour