Meats: Pork and Sweet Potato Stew Serves 6-8

2 1/2 - 3 pound pork loin, cut into 1 1/4" cubes
3-4 T flour
3 T olive oil
1 large onion, chopped
2-3 stalks celery, chopped
2-3 clovces garlic, minced
1 14 oz can chicken broth
1 10 oz bottle apple/cranberry juice
2 large sweet potatoes, peeled and cut into 1 1/4" cubes
1-2 T snipped fresh sage
Grated fresh nutmeg
Fresh sage leaves

Sprinkle pork with 1/2 t salt and 1/4 t pepper.  Place flour in large bowl, add pork and toss to coat.  In 5-6 quart Dutch oven, heat 1 T oil over med-high heat.  Add half the pork, brown on all sides.  Remove, repeat with another 1 T oil.  Remove pork from pan.    Add remaining oil to pan along with onion and celery, cook 5-7 mins until tender.  STir in garlic.  Sprinkle with any remaining flour;  stir to coat.  Slowly stir in broth, juice, 1 cup water.  Return pork to pan, add potatoes and sage.  Bring to a simmer.  Reduce heat and cook 20-25 mins more until potatoes and pork are tender.  Season to taste with S & P.  To serve, top with nutmeg and fresh sage leaves.   (481 calories per person).