Pork with Cider

First served: January 5, 2010

Adapted from The Encyclopedia of Creative Cooking

Ingredients
1 1/2 lbs lean boneless pork, cut into 1-inch cubes
1/3 c flour
1/3 c vegetable oil
1 1/2 c apple cider or apple juice
4 carrots, sliced
1 small onion (or half a large)
1/2 t rosemary
1 bay leaf
3/4 t salt
1/2 t pepper

Directions
1. Thoroughly dredge pork in flour (toss in a bag until all pieces are covered).
2. Heat oil in large stovetop safe "casserole" (or use fry pan). Carefully add pork; cook until browned on all sides.
3. Remove pork and drain on paper towels.
4. Drain oil from the pan. Pour in cider; heat and stir to remove browned pieces from bottom.
5. Add pork back to pan (or into oven safe casserole). Add carrots, onion, rosemary, bay leaf, salt, and pepper to the pan.
6. Cover. Bake in 325 degree oven for 2 hours until meat is tender.
7. Remove bay leave and serve.

Yields 4 servings.

Notes:
This becomes a one dish recipe if you have a stovetop/oven safe pan.
Cooking for only 1 1/4 hours results in a tasty and fully cooked dish, but the pork isn't as tender as it will be after 2 hours. So, in a pinch you can shorten the time.
Serve with mashed potatoes. Yum.