Pork and Apple StewFrom fizzle3nat 8 years ago
- 2 tablespoons vegetable oil shopping list
- 1 pound pork tenderloin, cut into 1 1/2-inch cubes shopping list
- 3 tablespoons flour shopping list
- salt and pepper shopping list
- 1 onion, chopped shopping list
- 1/4 teaspoon caraway seeds, (optional) shopping list
- 2 cups chicken stock, or reduced-sodium canned broth shopping list
- 2 cups water shopping list
- 1 tablespoon Dijon mustard shopping list
- 1/2 pound green cabbage, shredded (about 2 cups) shopping list
- 1/2 pound red potatoes shopping list
- 2 tart green apples, such as Granny Smith, unpeeled, cut into 3/4-inch chunks shopping list
- 2 tablespoons chopped fresh parsley shopping list
How to make it
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Toss pork tenderloin with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add meat to the pan, and brown, turning occasionally, about 6 minutes. Transfer to a plate.
- Reduce heat to medium-low, add remaining 1 tablespoon oil, onion, and caraway seeds, if using, and cook until onion softens, about 3 minutes. Stir in remaining 1 tablespoon flour. Stir in stock, water, mustard, cabbage, potatoes, and 3/4 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Add apples, and continue cooking, covered, for 10 minutes.
- Just before serving, stir in reserved pork cubes, any juices that have accumulated on the plate, and chopped parsley. Simmer stew gently until pork is heated through, about 2 minutes (cooking it longer will make it tough).
The Cookfizzle3nat Waterville, WA
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