Different Twist Pork Stew from Holly Clegg


2 pounds pork tenderloin, trimmed of fat and cut into 1 1/2-inch
1 large onion, chopped
1 (28-ounce) can diced tomatoes, with their juices
1 (14 1/2-ounce) can fat-free chicken broth
1 1/2 pounds sweet potatoes (yams), (about 3 sweet potatoes),
    peeled and cut into 1-inch cubes
1 (16-ounce) package frozen corn
2 bay leaves
Salt and pepper to taste


In a large non-stick pot coated with non-stick cooking spray, brown the pork over medium heat, about 5 to 7 minutes. Add the onion and cook until tender. Add the tomatoes, chicken broth, sweet potatoes, corn, bay leaves, and salt and pepper. Bring to a boil, lower heat, and simmer until the pork and sweet potatoes are tender, about 45 minutes to 1 hour. Remove the bay leaves and discard.

Makes 6 to 8 servings

To Prepare and Eat Now: Eat when ready.

To Freeze: Cool to room temperature, then transfer to freezer containers, label, and freeze.

To Prepare After Freezing:
Remove from freezer to defrost. Reheat in a non-stick pot over a low heat. Alternately, you can reheat in the microwave.