BRAISED PORK WITH APPLES AND ROSEMARY
A simple and savory winter stew featuring braised pork with apples, rosemary, chilies, and fresh citrus served over polenta. Recipe adapted from Italian Slow and Savory by Joyce Goldstein.
Provided by Recipe adapted from ' Italian Slow and Savory' by Joyce Goldstein
Categories Dinner
Time 2h5m
Number Of Ingredients 14
Steps:
- Sprinkle cubed pork generously with sea salt and pepper on all sides.
- Note: during the searing stage, the pork and rendered fat splatters and pops quite a bit. Use a deeper pot than you think you'll need, and ideally, keep a splatter screen handy.
- Set a large Dutch oven or other heavy bottomed, deep-sided pot over medium/medium-high heat, and when hot, add the oil. (Oil should be hot, but not smoking). Working in 2 - 3 batches, sear pork on all sides, about 2 minutes per side. Remove cooked pork to a plate.
- Drain off all of the rendered fat. Deglaze pot with a 1/2 cup white wine, scraping up any browned bits with a wooden spoon. Next, add seared pork, chilies, garlic, rosemary, and all remaining wine. Bring stew to a boil, then turn heat down to a gentle simmer over medium-low heat and cover.
- Check braise after an hour. Meat should be incredibly tender, but still hold its shape. Cook up to 1 hour longer (I've found that cooking time varies, so check meat every 20 minutes to be sure it doesn't overcook). When pork is tender and just melts in your mouth, fold in apples, cover pot, and cook an additional 20 - 30 minutes, until apples are cooked through but still have some bite.
- Meanwhile, make the polenta. Bring water to a boil, whisk in polenta and sea salt. Stirring occasionally, cook 35 - 45 minutes, or until polenta is creamy. If needed, add an additional cup of water. Taste, and add sea salt to taste.
- To serve, ladle braised pork and apples over polenta. Garnish with minced fresh rosemary, fresh citrus wedges, and shaved Parmesan.
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 13
Steps:
- 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).
Nutrition Facts : Calories 334 g, Fat 13 g, Protein 26 g
BRAISED PORK STEW
Pork tenderloin becomes amazingly tender in this braised stew. It's a fantastic meal for a cold winter night. -Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, until pork and vegetables are tender, 10-15 minutes., In a small bowl, mix remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 646mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
BRAISED PORK AND APPLE STEW
Use recipe finder at Woman's Day to discover your favorite recipes. Find the most delicious and healthy recipes at WomansDay.com.
Categories Braised Pork and Apple Stew braised pork pork pork stew apple stew pork and apple pork and apple stew apple recipes pork recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in 5- to 6-quart pot over medium-high heat. Season the pork with ¼ tsp each salt and pepper, coat with the flour and cook, turning occasionally, until browned, about 4 minutes. Transfer to a plate.
- Add the broth to the pot and cook, scraping up any brown bits. Add the apples, potatoes, carrots and thyme and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 10 to 12 minutes.
- Return the pork and any accumulated juices to the pot, add the mustard and honey and simmer until cooked through, 4 to 5 minutes.
Nutrition Facts : Calories 364 calories
BRAISED PORK AND VEGETABLE STEW
This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.
Provided by Michelle Klingbeil
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
- Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
- Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g
PORK STEW WITH PRUNES AND APPLES
Make and share this Pork Stew With Prunes and Apples recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot over medium heat, warm the oil.
- Add in cubed pork; stir/saute for about 5 minutes or until browned.
- Add in onions, carrots, and garlic; saute for 2 minutes.
- Add in stock, sage, allspice, salt, and pepper; bring to a boil.
- Lower heat to medium-low and simmer, covered, for 30 minutes.
- Add in the potatoes and mushrooms; bring to a boil.
- Lower heat to medium-low and simmer, covered, 20 minutes.
- Add in prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender.
- For a thicker stew, blend flour and water in a cup.
- Stir mixture into stew for 2-3 minutes or until thickened.
Nutrition Facts : Calories 582.2, Fat 33.9, SaturatedFat 11.2, Cholesterol 108.7, Sodium 603.8, Carbohydrate 40.2, Fiber 5.5, Sugar 15.5, Protein 30.7
PORK & APPLE STEW WITH PARSLEY & THYME DUMPLINGS
This healthy family supper has dumplings that soak up all the flavours of cider, mustard and a hint of apple, and it's 3 of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 21
Steps:
- Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn't need to brown as you don't want to overcook it.
- Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.
- Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
- When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.
Nutrition Facts : Calories 526 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
BRAISED PORK & APPLE STEW
From Woman's Day magazine. Pork tenderloin is so tender and delicious and more affordable than beef tenderloin. Perfect on a budget.
Provided by rosered
Categories Pork
Time 35m
Yield 1 pork tenderloin with fruit and vegetables, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a 5 to 6 quart pot over medium-high heat. Season the pork with salt and pepper and coat with flour.
- Cook pork 4 minutes until browned , turning once , remove to a plate.
- 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 thru.
APPLE BRAISED PORK
Apples add fruity flavor to the gravy that's served with this tender herb-rubbed pork roast. "Try serving it with baked apple slices, boiled potatoes or French bread", suggests Diane Hixon from Niceville, Florida.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. , Cover and bake at 325° for 55-75 minutes or until a thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.
Nutrition Facts : Calories 219 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 144mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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