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Pork and Apple Stew

50

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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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).

Reviews Add a comment

  • emitron
    24 MAR, 2015
    I liked this recipe. Following the directions to cook the pork then set it aside to add to the rest of the stew at the end made for tender pork. Small changes I made: I marinaded the pork in milk/salt/garlic/cider vinegar before tossing in flour, added fennel instead of caraway seeds, and added a splash of cider vinegar.
    Reply
  • lilylady
    22 OCT, 2013
    This had wonderful flavor, BUT the pork was really, really tough. ( I used pork tenderloin & cubed it myself.) I like the chicken thigh idea and also thought that sausages would be a good substitute for the pork. Make sure you use a tart apple & the splash of vinegar at the end adds the acid that the dish needs. May use the prune idea also.
    Reply
  • AmyWildt
    26 MAR, 2010
    Was not a fan at all, overkill w/2 apples. It tasted like poor man soup, I would not make again, in fact I threw it out, very disappointing.
    Reply
  • Itsapassion
    22 FEB, 2010
    Made this today, I added a squirt of lemon juice after ladling into the serving bowls and it was fabulous!! The pork was superb and the overall recipe just needed a tad bit more "tang" and it was good to go! Perhaps more Dijon mustard would take care of that, don't know, the lemon juice worked for us. We loved it! My pics here: http://tr.im/Pg6A
    Reply
  • MS12171593
    18 FEB, 2010
    I used lean loin chops, coarse mustard, and a sprinkle of cinnamon over the apples. It was delicious. I also cooked the potatoes separately and served the sauce over them. It was a hit with us.
    Reply
  • SamsterMom
    3 MAY, 2009
    I tried adjusting this and making it a slow cooker meal. Although the pork was tender the meal was overall bland and not a hit with the husband. So not worth the time.
    Reply
  • geekygrandma
    8 MAR, 2009
    Pork tenderloin is NOT stew meat - it needs to be roasted - it's more than tender enough on it's own. I used chicken thighs and this was more trouble than it was worth. It came out OK, but not great and family said we didn't need to do this one again. 4 cups of liquid would be way too much. I had to add thyme and sage for flavor and used apple juice instead of 2 cups of water- it was too bland on its own. Sorry - my family voted thumbs down on this one. Good use of cabbage, tho.
    Reply
  • lovemybilly
    28 FEB, 2009
    I like the idea of the prunes with the Chicken. I love to put fruit in meat dishes strange i know but it gives such a nice subtle flavor..
    Reply
  • blaukehlchen
    27 FEB, 2009
    and repost with results--although that may be a few weeks as meals are planned through middle of March 2009. Thanks for the inspiration and motivation--now all I need is a sale on pork tenderloins. ;-)
    Reply
  • blaukehlchen
    27 FEB, 2009
    denheels and lovemybilly--From my slow cooker manual: "Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective tissue and fat...." And always "select meats that are one half to one pound in weight per quart capacity of your slow cooker." So, adjust accordingly; and make sure you use apples that will hold up, like the Granny Smith. Start out at HIGH for three hours, or LOW at six. I hope that guides you in the right direction. I'll try this both ways...
    Reply