Slow Cooker Pork a la Normande

By Susan52

Ingredients

• 3 pounds of pork tenderloin or shoulder cut chopped into 11/2 inch pieces
• 2 to 3 tablespoons flour
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 pound shallots chopped
• 6 - 8 ounces Cremini mushrooms chopped
• 4 - 6 apples peeled, cored, quartered
• 1/2 pint of apple cider
• 2 tablespoons apple cider vinegar
• 1/4 pint chicken stock thickened with flour (approx 1 tablespoon)
• 1 tablespoon fresh sage chopped
• salt and pepper to taste
• 2 tablespoons of Calvados or other brandy
• garnish: creme fraiches or sour cream

Details

Servings 6
Preparation time 25mins
Adapted from simplelivingeating.com

Preparation

Step 1

In about 1 tablespoon of olive oil sauté shallots and mushrooms in a large skillet. Put in crockpot when done.

Salt and pepper the pork. Using approximately 1 tablespoon of oil and one of butter, brown the pork on all sides over medium high heat in the skillet. Cook in batches. Move browned pieces to crockpot.

When all the pork is browned add flour to the skillet. Use a spatula to scrap the bottom of the pot. Get all the brown pieces from the meat off and mixed with the flour. When the flour is browned add the rest of the wet ingredients to it: cider, vinegar, chicken stock, brandy, and sage. Keep scraping the bottom of the pan. Whisk everything together and pour it over the pork in the crockpot.

Place apples on top of pork in crockpot. Make sure they are on top or they will disintegrate while cooking.

Cook on high for approximately 6 hours or until pork is tender. If the sauce doesn't thicken to your liking scoop out a 1/2 cup or so of sauce and whisk a tablespoon of flour into it. Add it back into the crockpot. Mix and see if the consistency is right for you.

Ladle pork over mashed potatoes or wide egg noodles and garnish with a small scoop of creme fraiches or sour cream.