Sep 2, 2010

Braised Pork and Apple Stew

Ready in just 30 minutes, this warming dish is filled with chunks of pork tenderloin, Gala apples, red potatoes and carrots peppered with dried thyme and honey-Dijon mustard.

Recipe Ingredients

    • 2 tsp vegetable oil
    • 1 pork tenderloin (about 1 lb), cut into 1 1/2-in. chunks
    • 1/4 tsp each salt and freshly ground black pepper
    • 1 Tbsp all-purpose flour
    • 1 can (14 1/2 oz) chicken broth
    • 2 Gala apples, cored and each cut into 8 wedges
    • 8 very small red potatoes, halved
    • 1 cup baby carrots
    • 1/2 tsp dried thyme
    • 3 Tbsp honey-Dijon mustard

Recipe Preparation

1. Heat oil in 5- to 6-quart pot over medium-high heat. While oil heats, sprinkle pork with salt and pepper and coat with flour. Cook pork 4 minutes until browned, turning once; remove to a plate.
2. Add broth, apples, potatoes, carrots and thyme to pot and bring to a boil. Cover, reduce heat and simmer 12 minutes, or until potatoes are tender. Stir in pork and mustard. Cover and simmer 4 to 5 minutes, or until pork is just cooked through

  • Nutrition Facts
  • Yield 4 servings
  • Servings 4
  • Amount Per Serving
  • Calories 364
  • Total Fat 7g
  • Saturated Fat 2g
  • Cholesterol 74mg
  • Sodium 555mg
  • Total Carbohydrates 47g
  • Dietary Fiber 5g
  • Protein 29g
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