Ingredients /n/n 3/4 lb boneless pork loin, cut, /n -into 1-inc; h pieces/n 1 essence/n 2 tb olive oil/n 1 c chopped onions/n 1/2 c chopped bell peppers/n 1/4 c chopped celery/n 1 salt and black pepper/n 2 tb flour/n 1 lb purple sweet potatoes,, /n -peeled and; cubed/n 2 c veal stock/n 1/4 c chopped green onions/n 1 c shredded sweet potato/n 2 tb chopped green onions/n 1 tb brunoise red peppers/n/nInstructions/n/nIn a mixing bowl, toss the pork pieces with Essence. In a large saut_/npan, heat the olive oil. When the oil is hot, add the pork and brown/nevenly. Remove the pork from the pan and set aside. In a mixing bowl,/nseason the onions, peppers, and celery with salt and pepper. Stir the/nflour into the oil, stirring constantly for about 4 to 5 minutes, for/na medium brown roux. Add the onions, peppers, and celery to the roux/nand cook for about 2 to 3 minutes or until slightly wilted. Return/nthe pork to the skillet and cook, stirring constantly for 3 to 4/nminutes. Add the sweet potatoes and broth. Bring the liquid up to a/nboil and reduce to a simmer. Cook for 40-45 minutes. Stir in the/ngreen onions and check seasonings. Make nests with shredded sweet/npotato and fry until crispy. Season with Essence. Spoon the stew into/na shallow bowl and garnish sweet potato nests, green onions, and/npeppers