PORK AND APPLE STEW

 

  • Cooking Time: 20-35
  • Servings: 4
  • Preparation Time: 35

Ingredients

  • 1. 2 tablespoons vegetable oil
  • 2. 1 pound pork tenderloin, cut into 1 1/2-inch cubes
  • 3. 3 tablespoons flour
  • 4. Salt and pepper
  • 5. 1 onion, chopped
  • 6. 1/4 teaspoon caraway seed (optional)
  • 7. 2 cups chicken stock or reduced-sodium canned broth
  • 8. 2 cups water
  • 9. 1 tablespoon Dijon mustard
  • 10. 1/2 pound green cabbage, shredded
  • 11. 1/2 pound red potatoes, cut into 1/2-inch chunks
  • 12. 2 tart green apples, such as Granny Smith, unpeeled, cut into 3/4-inch chunks
  • 13. 2 tablespoons chopped fresh parsley

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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).
  • Yield: 4 servings

Notes

Author Credit: Martha Stewart Recipe Provided By: Martha Stewart See more from Martha Stewart on Yahoo! Food

Website Credit: http://food.yahoo.com

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