Braised Pork & Apple Stew
Braised Pork & Apple Stew
Braised Pork & Apple Stew

Braised Pork & Apple Stew

David Venable

This is a great one-pot meal that just screams for a warm, crusty bread to dip in the flavorful sauce.

Ingredients

  • 8 slices of bacon, chopped
  • 1 small onion, chopped
  • 1 pork tenderloin (about 1 lb.), cut into 1-1/2" chunks
  • 1/4 tsp. each salt and freshly ground black pepper
  • 1 Tbsp. all-purpose flour
  • 14-1/2oz. can chicken broth
  • 1/2 cup apple cider
  • 2 apples (your favorite variety), cored and cut into 8 wedges each
  • 4 small red potatoes, quartered
  • 1 cup baby carrots
  • 1/2 tsp. dried thyme
  • 3 Tbsp. honey-Dijon mustard
  • 2 Tbsp. chopped rosemary

Directions

In a large stockpot over medium-high heat, add the bacon and render until slightly crisp. Add the onion and pork and season with salt and pepper. Cook for 4-5 minutes, stirring frequently, until nicely colored.
Add flour, stir to form a roux, and cook for 1-2 minutes. Add the chicken broth, cider, potatoes, carrots, and thyme to the pot. Bring to a boil.
Cover and reduce heat. Simmer for 15-20 minutes until potatoes are tender. Add apples and cook an additional 5-10 minutes. Stir in mustard and rosemary and serve.

Cook's Notes

Make sure that whatever cuts of meat or vegetables you're using are roughly the same size so they cook evenly.|When the pan is nice and hot, add the meat or vegetables and sauté at high heat to quickly brown the outside. This adds color and flavor. Without browning, meat would look gray and lifeless, and vegetables limp, at the end of the cooking time.

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