Pork Stew With Apricots And Prunes
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)2 tbsps
Vegetable Oil2 large
Onion (sliced)1 cup
All-Purpose Flour1.5 cups
Apple Cider2 tbsps
Dijon Mustard1 tsp
Ground Coriander1 tsp
Ground Cinnamon1 tsp
Salt1 cup
Dried Apricot (chopped)3 cup
Pitted Prunes (chopped)Directions:
1
Preheat oven to 350°F
2
Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat
3
Add pork in batches and cook until brown, stirring occasionally, about 4 minutes
4
Transfer to bowl using slotted spoon
5
Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes
6
Add flour and stir 3 minutes
7
Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil
8
Return pork and any juices in bowl to Dutch oven
9
Stir in apricots and prunes
10
Cover and bake 1 hour
11
Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer
12
Season with salt and pepper
13
Preheat oven to 350°F
14
Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat
15
Add pork in batches and cook until brown, stirring occasionally, about 4 minutes
16
Transfer to bowl using slotted spoon
17
Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes
18
Add flour and stir 3 minutes
19
Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil
20
Return pork and any juices in bowl to Dutch oven
21
Stir in apricots and prunes
22
Cover and bake 1 hour
23
Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer
24
Season with salt and pepper