Pork Stew with Apricots and prunes
Heather
A wonderful sweet, savory stew. We love it.
ingredients
- 2 Tbsp. (1/4 stick) butter
- 2 Tbsp veg. oil
- 4 pounds trimmed pork tenderloin
- 2 large onions, sliced
- 4 garlic cloves, minced
- 1/4 cup all purpose flour
- 1 14 1/2 oz can chicken broth
- 1 1/2 cups apple cider or juice
- 1 cup dark beer
- 2 Tbsp. Dijon mustard
- 1 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/2 tsp salt
- 1 cup chopped dried apricots
- 3/4 cup chopped pitted prunes
directions
- 1
Preheat oven to 350 degrees. Melt 2 Tbsp. butter with 2 Tbsp. oil in heavy large Dutch oven or casserole over med-high heat. Add pork in batches and cook until brown, stirring occasionally, about 4 min. Transfer to bowl using slotted spoon.
- 2
Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer. Season with salt and pepper.
Source: Marilyn Ruckman
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