Braised Pork and Cider Stew
This is usually cooked in an oven-proof Dutch oven started on the stove, then placed in the oven for a couple of hours, but mine is still in storage. So I did the next best thing and used the crock pot! Yes, it is slow cooker season. I made this the past weekend, but only just now getting around to posting it.
I really enjoyed the tartness of the cider and it added an entire new level of taste to your standard braised stew. My daughter really liked this, and the husband said he enjoyed the different taste of the stew, then suddenly announced that he no longer likes pork anymore. What??? I think it has to do with the quarter side of beef we just stocked up in our chest freezer. Nonetheless, I’m sticking with this recipe, as I do like the variation from your standard beef stew. The rubbed sage with the apple cider is a winner! Trust me, it is delicious!
Braised Pork & Cider Stew
1.25 pounds pork loin
Ground black pepper, to taste
Mrs. Dash seasoning, or salt, to taste
Flour, for dusting
3 tablespoons olive or grapeseed oil, divided
2 medium potatoes, peeled and cut into chunks
2 sticks of celery, rough chopped
1/2 large sweet onion, rough chopped
8 to 10 baby carrots
1/2 teaspoon rubbed dried sage
1 pint homemade jarred tomatoes, or 1 can diced
2 cups apple cider
Prepping the Pork Loin
Generously season the pork loin with pepper and Mrs. Dash, or salt. Cut the pork into bite-sized pieces, then dust with flour.
Searing the Pork in Batches
In a large skillet over medium-high heat, add two tablespoons of the oil. Sear the pork (in batches if needed) until browned on all sides. Remove and add to the crock pot.
Prepping/Sauteing the Veggies
Add one more tablespoon of oil to the skillet, then add all the chopped veggies. Sprinkle with the rubbed sage and additional ground black pepper. Cook the vegetables for about 10 minutes, stirring occasionally. Remove and add to the crock pot.
Stew in the Crock Pot Ready to Cook
Now add the tomatoes (crushing if jarred) and apple cider to the crock pot and stir all the ingredients to combine. Cook for low on 8 to 10 hours, or on high for 4 to 6 hours. Serve with a thick crusty bread for mopping up all the wonderful juices!
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anotherfoodieblogger 