PORK AND APPLE STEW
This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 13
Steps:
- 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).
Nutrition Facts : Calories 334 g, Fat 13 g, Protein 26 g
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