This tastey stew is perfect for a snowy day, and comes together very quickly. I loved the added flavouring of the mustard. The apples didn't stay firm, but I think it's because I didn't use Gala apples as called for in the recipe.BRAISED PORK AND APPLE STEW
from Woman's Day Magazine, Feb 2008
2 tsp vegetable oil
1 pork tenderloin (about 1 lb), cut into 1 1/2-in. chunks
1/4 tsp each salt and freshly ground black pepper
1 Tbsp all-purpose flour
1 can (14 1/2 oz) chicken broth (homemade is best)
2 Gala apples, cored and each cut into 8 wedges
8 very small red potatoes, halved
1 cup baby carrots
1/2 tsp dried thyme
3 Tbsp honey-Dijon mustard
Heat oil in 5- to 6-quart pot over medium-high heat. While oil heats, sprinkle pork with salt and pepper and coat with flour. Cook pork 4 minutes until browned, turning once; remove to a plate.
Add broth, apples, potatoes, carrots and thyme to pot and bring to a boil. Cover, reduce heat and simmer 12 minutes, or until potatoes are tender. Stir in pork and mustard. Cover and simmer 4 to 5 minutes, or until pork is just cooked through.
Printable Recipe
Happily shared on Family Friendly Fridays over at Mommy Cooks! (go have a look at the yummy caramel apple cake she made today.. mmmm)
Enjoy!
from "The Book of Knowledge, The Children's Encyclopedia"
1954, The Grolier Society, Inc.
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