Nutrients per serving
- 25 g protein
- 11 g fat
- 37 g carbohydrates
- 353 calories
Pork
Ontario Pork and Apple Stew
The combination of apples and pork has always been a winner.
Cooking Time: about 2 ½ hours
Servings: 6 to 8
Ingredients:
- 2-½ lb (1.2 kg) boneless Ontario Pork Shoulder Roast
- 1/3 cup (75 mL) all-purpose flour
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup (50 mL) (approx) vegetable oil
- 8 thin slices prosciutto, chopped
- 3 Ontario Onions, chopped
- 5 cloves garlic, minced
- 2 cups (500 mL) Ontario Apple Cider
- 1 tsp (5 mL) crumbled dried rosemary
- 1/2 tsp (2 mL) dried sage
- 5 Ontario Northern Spy Apples, peeled and thickly sliced
- 3 cups (750 mL) diced peeled Ontario Rutabaga
- 1 large Ontario Greenhouse Tomato, peeled, seeded and chopped
- 1/2 cup (125 mL) chopped fresh parsley
Preparation:
Cut pork into 1-inch (2.5 cm) cubes; toss 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 to large Dutch oven. In batches, brown pork in same skillet over medium-high heat, adding more oil as needed. Add to Dutch oven.
Add cider to skillet and bring to boil; pour over pork. Stir in rosemary, sage, remaining salt, 3 of the apples and rutabaga; cover and bring to boil. Bake in 350°F (180°C) oven, for about 2 hours or until pork is tender.
In small skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; sauté remaining 2 apples until tender-crisp, about 3 minutes. Stir into stew along with tomato and parsley.
