Friday, February 11, 2011

Braised Pork and Apple Stew

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.

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)


from "The Book of Knowledge, The Children's Encyclopedia"
1954, The Grolier Society, Inc.


  1. Pork and apple are the perfect combination - but Vanja hates sweet meat. I LOVE these together. The meal looks like candy!

  2. I love the page you put up today! we have really gotten into birds over here. We have all kinds of feeders and the kids absolutely adore watching them. It's so neat to hear my 5 year old rattling of bird species. :)

    The stew looks so freakin' good. I could dig into a big old right about now. It's truly a dish that warms from the inside out and Lord knows the majority of us could use something hearty and warm right about now. Hope you're having a great weekend!


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