Braised Pork {or Turkey!} and Apple Stew

With the weather turning chillier, it's time for chilis, soups, stews, dumplings, and everything else that warms the soul and your belly. I have the perfect stew for you. Not only is it quick, adaptable, and easily doubled to feed a crowd, but it's just so darn good. So good, I've made it twice in the last two weeks. And Mr. B and I have devoured it, barely leaving enough for our work lunches the next day.

This recipe was discovered when my friend brought it to one of our various Cooking Club meetings. I was drooling over it then, and I still find it mouth-watering now. Every time fall starts to peek through, I head to the market for my bushel of apples, fresh carrots, and potatoes because I must.make.this.dish.immediately. It just screams FALL to me, and it truly is a tasty way to welcome the season.

You'll often find me making this a couple times a month. Depending on the mouths I'm feeding, the why, and the where, depends on the ingredients. If I'm feeding a crowd (mostly men) or making a hearty meal for us to enjoy during the weekend football games, I use the pork tenderloin. However, if I'm making it as a week day meal, or just for me for a few work lunches, I use a turkey tenderloin and sweet potatoes. Either way, it's just divine. A hearty salad makes it a perfect meal. However, Mr. B prefers it with buttered noodles or buttered bread. He says it soaks up the broth.

I'm sure this would work well in a crock pot, too. My brother says he's going to give it a try.


Braised Pork and Apple Stew
*recipe from my friend Jenny

Serves 4 people

2 tsp vegetable oil
1 lb pork tenderloin (turkey tenderloin is just as tasty!), cut into 1 1/2" chunks
1/4 tsp each salt and black pepper
1 T flour
14-16 oz vegetable or chicken broth
2 apples (not too sweet), cored and cut into wedges
8 baby red potatoes (or sweet potatoes)
1 c baby carrots
1/2 tsp dried thyme
3 T Honey-Dijon mustard

Heat oil in 5-6 quart pot over med-high heat. While oil heats up, sprinkle tenderloin with salt and pepper; coat with flour. Cook tenderloin 4 minutes until browned, turning once. Remove to a plate and keep warm. Add broth, potatoes, apples, carrots and thyme to pot. Bring to a boil. Cover, reduce heat, and simmer 12 minutes, or until potatoes are tender. Stir in meat and mustard. Cover and simmer, 4-5 minutes, or until meat is just cooked through. Serve with your favorite side salad, rolls, or buttered noodles.

Nutritional Information
Pork version: 460 calories, 14 fat, 38 protein, 5 fiber
Turkey version: 362 calories, 10 fat, 22 protein, 5 fiber

With Love and God Bless,
Brindi