The combination of apples and pork has always been a winner, and this delicious stew would be great for family or guests. If entertaining, serve an Ontario Riesling or Gamay.
about 2-1/2 hours
6 to 8
In large bowl, toss pork cubes with flour, half of the salt and the pepper. Set aside.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook prosciutto, onions and garlic for 5 minutes. Remove with slotted spoon to large Dutch oven or flameproof casserole.
In batches, add pork to same skillet and brown over medium-high heat, adding more oil as needed and removing each batch with slotted spoon to Dutch oven.
Add cider to skillet and bring to boil, scraping up any brown bits from bottom of pan; pour over pork . Stir in rosemary, sage, remaining salt, 3 of the apples and rutabaga. Cover tightly and bring to boil. Transfer to 350°F (180°C) oven; bake, stirring occasionally, for about 2 hours or until pork is very tender. (Stew can be prepared to this point, cooled, covered and refrigerated for up to 1 day; reheat gently before continuing.)
In small, heavy skillet, heat 2 tsp (10 mL) oil over medium-high heat; sauté remaining 2 apples until tender-crisp, about 3 minutes. Peel, seed and chop tomato. Stir into cooked stew along with sautéed apples and parsley.
Slow-Cooker Pork and Apple Stew:
Finely chop onions and cook with prosciutto and garlic as directed, transferring to slow-cooker. Brown pork as directed, transferring to slow-cooker. Complete recipe as directed, but using only 1 cup (250 mL) cider and transferring all to slow-cooker; cover and cook, without stirring, on Low for 8 to 10 hours or on High for 4 to 5 hours. Finish as above to serve.