Braised Pork and Apple Stew

By carvalhohm

Ingredients

• 8 slices of bacon, chopped
• 1 small onion, chopped
• 1 pork tenderloin (about 1 lb.), cut into 1 1/2-inch chunks
• 1/4 tsp. each salt and freshly ground black pepper
• 1 Tbsp. all-purpose flour
• 1 (14-1/2 oz.) 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

Details

Adapted from keyingredient.com

Preparation

Step 1

In large stockpot over medium-high heat, add bacon and render until slightly crisp. Add onion and pork and season with salt and pepper. Cook for 4—5 minutes, stirring frequently, until nicely colored.

Add flour, stir to form roux, and cook for 1—2 minutes. Add chicken broth, cider, potatoes, carrots, and thyme to pot. Bring to 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.