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.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2003
- 2 tablespoons vegetable oil
- 1 pound pork tenderloin, cut into 1 1/2-inch cubes
- 3 tablespoons flour
- Salt and pepper
- 1 onion, chopped
- 1/4 teaspoon caraway seeds, (optional)
- 2 cups chicken stock, or reduced-sodium canned broth
- 2 cups water
- 1 tablespoon Dijon mustard
- 1/2 pound green cabbage, shredded (about 2 cups)
- 1/2 pound red potatoes
- 2 tart green apples such as Granny Smith, unpeeled, cut into 3/4-inch chunks
- 2 tablespoons chopped fresh parsley
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).