Oven Pork Stew with Sweet Potatoes & Shallots

1 tbs olive oil

1 lb boneless pork loin, cut into 1 1/2-pieces

1 medium onion, chopped

2 medium sweet potatoes, peeled and cut into 8 wedges

4 garlic cloves, minced

3 tablespoons all-purpose flour

1 1/2 cups dry white wine

1 tbs fresh thyme

Sea Salt

Fresh ground pepper to taste

1/2 pound button mushrooms, cleaned, stems removed and cut in half

1/2 cup fresh parsley, chopped

Preheat oven to 350 degrees. Heat olive oil in a large ovenproof Dutch oven. Add the pork in two batches until it is well browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. add the onion, sweet potatoes, shallots and garlic and saute for 2-3 minutes. Add back the pork with any accumulated juices. Sprinkle the pork and sweet potato mixture with flour. Cook and stir until the flour is absorbed into the pork and vegetables. Add in the chicken broth, wine, thyme, salt,and pepper. Bring to a boil. Lower the heat and add in the mushrooms. Transfer the pan to the oven and bake, uncovered, for 40-45 minutes, or until the vegetables are tender. Sprinkle with parsley. 

**** I found this recipe at the South Carolina rest stop. I tried it as soon as we got home. It was delicious.