Pork and Sweet Potatoe Stew

1 3 pound pork loin, cut into cubes
4 Tbs flour
3 Tbs olive oil
l large onion, chopped
2 or 3 stalks of celery, chopped
2 or 3 cloves of garlic, minced
1 14oz can chicken broth
10 oz. apple-cranberry juice
2 large sweet potatoes, peeled and cubed
1 or 2 Tbs snipped fresh sage (poulry seasoning can be used)
grated fresh nutmeg
fresh sage leaves (optional)

Sprinkle pork cubes with Montreal Seasoning. Place flour on paper plate and toss seasoned pork until lightly covered. Add 2 Tbs olive oil to heavy cooking pot or dutch oven. Brown pork in oil over med heat. If pot is not real big, brown pork 1/2 at a time. Remove pork from pan when browned. Add more olive oil to pan and cook chopped onions and celery, 5 to 7 minutes or until tender. Stir in garlic. Sprinkle with left over flour to coat vegetables. Slowly stir in broth, juice and 1 cup water. Return pork to pan, add sweet potatoes and sage. Bring to a simmer and cook about 20 minutes more until potatoes are tender--don't over cookthe sweet potatoes, they can get mushy. Season more if necessary, adding a little nutmeg to top of stew (about 1 tsp). Can garnish with fresh sage (if you happen to have any)