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Braised Pork and Apple Stew


To be prepared in K29210 — Cook's Essentials® Porcelain Enamel 4-piece Square Casserole Set
(2-1/2 qt. deep casserole)

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Rate this recipe 4.3/5 (6 Votes)


  • 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
  • 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



Step 1


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

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

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