[Foodie Friday Recipe] One Pot Spicy Pork & Sweet Potato Stew

Looking for a quick, wholesome, & deeply satisfying meal? This Pork & Sweet Potato Stew delivers comfort, flavor, & holistic nutrition in under 40 minutes.

When the weather cools and your body craves something deeply satisfying, this Pork and Sweet Potato Stew is exactly what you need! It’s the perfect blend of comfort and nourishment — tender cubes of pork tenderloin mingling with naturally sweet potatoes, hearty black beans, and a vibrant mix of spices that awaken the senses.

Unlike many traditional stews that require long hours on the stove, this one comes together in under 40 minutes — yet it still delivers that slow-cooked, melt-in-your-mouth richness – YUM!

Beyond its delicious flavor, this stew is a powerhouse for holistic health. Sweet potatoes provide complex carbohydrates, fiber, and a wealth of antioxidants that support digestion, energy balance, and immune health. Black beans add plant-based protein and essential minerals, while the lean pork tenderloin offers high-quality protein to maintain muscle and promote satiety. Combined with anti-inflammatory herbs and spices like garlic, cumin, and chili flakes, each bite nourishes your body and soothes the soul.

Best of all, like many tomato-based dishes, this stew only gets better with time. So go ahead and make a double batch — your future self will thank you when you have a wholesome, ready-to-heat meal waiting in the fridge!

One-Pot Spicy Pork & Sweet Potato Stew Recipe:

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:

• 2 TB. 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. pasture-raised pork tenderloin, cut into 1” cubes
• 2 medium sweet potatoes, peeled and cut into 1” cubes
• 1 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
• 1 14-oz. can crushed tomatoes
• 2 c. low-sodium or homemade chicken stock
• ¼ c. fresh parsley, chopped, divided

Directions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add red onion, celery, and garlic. 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.
2. Add pork tenderloin and sweet potatoes and cook, stirring occasionally, until the meat begins to brown, around 2-3 minutes.
3. Add 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.
4. Add crushed tomatoes and chicken stock and increase heat to high. Bring to 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.
5. Remove from heat and discard bay leaves. Stir in 3 tablespoons of fresh parsley. Taste and adjust seasonings, as desired.
6. Top with remaining fresh parsley for garnish and serve immediately. Enjoy!