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Weekly Recipe Thread Ping List
(to be added/deleted - just contact me)

Recap of last week’s recipes (Feb 25th)

Appetizers _ Post#` 06 _ Pecan Crusted Artichoke Dip

Beef _ Post#` 42 _ Taco Calzones

Bread _ Post#` 32 _ Tortillas
Bread _ Post#` 52 _ Tortillas

Cake _ Post#` 07 _ 3-2-1 Cake

Pork _ Post#` 18 _ Red Neck Eggrolls
Pork _ Post#` 23 _ Homemade Pork
Breakfast Sausage
Pork _ Post#` 30 _ Mu Shu Pork
Pork _ Post#` 44 _ Peking Pork Chops

Rice _ Post#` 28 _ Jambalaya (pressure cooker)

Seafood _ Post#` 20 _ Easy Shrimp Pasta
Seafood _ Post#` 54 _ Oven Fried Flounder (Fluke)

Soup _ Post#` 15 _ Santa Fe Soup
Soup _ Post#` 33 _ Clam Chowder

http://www.freerepublic.com/focus/chat/2851190/posts?page=58#58

Here is one of my tried and true recipes that I serve to guests. It is very good; can be doubled, made up of my common ingredients, goes together quickly, doesn't cost that much, and tastes great.

PORK-TENDERLOIN and SWEET-POTATO STEW
Serves 4 +

1 Tablespoon Cooking Oil
4 Small Onions Pealed and quartered
5 Cloves Garlic Minced
1 Tablespoon Flour
½ Cup Dry White Wine (used a table wine)
1 Pound Sweet Potatoes, peeled and cut into ½ inch chunks
28 oz Canned Tomatoes, drained and chopped
2 Cups Low sodium chicken broth or homemade stock
1 teaspoon Dried Thyme
1 Bay Leaf
¾ teaspoon Salt
1 ½ Pounds Pork Tenderloin, cut into 1 ½ inch cubes
¼ teaspoon Fresh-ground Black Pepper
3 Tablespoons Chopped Flat-Leaf Parsley

In a large pot, heat the oil over moderate heat. Add the onions. Cover and cook, stirring occasionally, until softened (about 7 minutes). Stir in the garlic; cook for an additional minute. Add the flour and cook, stirring, for 1 more minute.

Add the wine and bring to a boil, scrape the bottom and sides of the pan to dislodge any of the brown bits – important flavor sources! Add the sweet potato cubes, drained tomatoes, chicken broth, thyme, bay leaf, and salt. Cover and simmer for 20 minutes (the sweet potato will be fork tender).

Add the pork cubes. Cover and simmer until the meat is done (about 10 more minutes).

Remove the bay leaf. Stir in the pepper and parsley.

Serve with corn bread or a good multi-grain bread and either a Gamay- or Cabernet-Franc Red Wine. Any other light, fruity red wine with plenty of acidity will balance the stew’s basic taste.