Friday, February 28, 2014

Pork with Cider

This is a gorgeous, stick-to-your-ribs dish with so much flavor and so little fuss.  The long cook time is perfect for those afternoons when you want to get the house clean before dinner or just to sit and read a book in peace.  We served it up with a loaf of  Dill Onion Bread and some mashed potatoes. The recipe is from The Encyclopedia of Creative Cookery.

Pork with Cider
2 lbs. boneless pork, cubed
1/3 c. flour
1/3 c. vegetable oil
1 1/2 c. apple cider or juice
5 large carrots, peeled, cut into chunks
1 medium onion, sliced
1/2 tsp. dried rosemary
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
Dredge pork cubes in flour.  Heat oil in a skillet and brown pork. Remove pork to a casserole dish.  Drain oil from pan.  Add cider to hot pan, heat and stir to loosen any browned bits from bottom of pan.  Add carrots, onion, seasonings and hot cider to casserole dish.  Cover.  Bake at 325 for 2 hours until meat is tender. Remove bay leaf before serving.

Notes: I think you could put this in a crock pot on high for 3-5 hours too.
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