Ingredients
2 lbs (1 kg) boneless pork shoulder, cut into 1-inch cubes
3 Tbsp (45 mL) Dijon mustard
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) crushed dried rosemary
3 Tbsp (45 mL) canola oil
2 cloves garlic, minced
2 cups (500 mL) low sodium chicken broth
2 medium sweet potatoes, peeled and cubed
1 (12 oz/341 mL) can kernel corn, drained and rinsed
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) dried rosemary
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) fresh ground black pepper

Directions
In a large bowl, toss pork with mustard until evenly coated.
In a large resealable plastic bag, combine flour, 1/4 tsp (1 mL) thyme and 1/4 tsp (1 mL) rosemary; add pork and shake to coat.
In a Dutch oven heat canola oil over medium-high heat. Add pork
and brown cubes on all sides, about 3 minutes per side. Mix in garlic and cook 1 minute longer. Pour in chicken broth and bring to a boil. Scraping bottom of Dutch oven to loosen any brown bits. Reduce heat to medium low, cover and simmer for about 30 minutes or until pork is no longer pink
Add sweet potatoes, corn, onion, thyme, rosemary, salt and pepper; cover and simmer 30 minutes more or until pork and potatoes are
tender. Serve.

Serves 6
Prep Time 5 Min
Cook Time 60 Min

Recipe and photo compliments SASK Pork

Find more delicious recipes at saskpork.com