You are going to love this delicious casserole with its unique blend of tender pork, sweet potatoes, and a medley of spices. Delicious comfort food at its best
Unlike tougher cuts of pork, tenderloin can be cooked relatively quickly. This means you don’t have to let it simmer for hours to get tender melt-in-your-mouth results.
Like most tomato-based dishes, this flavourful casserole tastes even better the next day – so consider making a double batch to enjoy later in the week!
One-Pot Spicy Pork & Sweet Potato Casserole
- Garlic Grater/Press
- Large Saucepan or Dutch Oven
- 2 tbsp olive oil extra virgin
- 170 g red onion 1 medium one, diced
- 120 g celery 2 stalks, diced
- 3 cloves garlic finely chopped/minced
- 600 g pork tenderloin cut into 25mm/1” cubes
- 228 g sweet potatoes 2 medium ones, peeled and cut into 1” cubes
- 400 g black beans 1 can, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp chilli powder
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 2 bay leaves
- 400 g can chopped/crushed tomatoes see notes
- 2 cups low-sodium chicken stock
- 1/4 cup fresh flat-leaf parsley chopped, divided
- sea salt and black pepper to taste
- Heat the olive oil in a large saucepan/Dutch oven over a medium-high heat. Add the 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 colour, about 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 to taste.
- Add the chopped/crushed tomatoes and chicken stock and increase the heat to high. Bring to boil, and then reduce the heat to medium. Simmer, stirring occasionally, until the pork is cooked through and the sweet potatoes are fork-tender, about 13-15 minutes.
- Remove from the heat and discard the bay leaves. Stir in 3 tablespoons of fresh parsley. Taste and adjust seasonings, as required.