The Lewis & Clark Cookbook/Leslie Mansfield 2002

Pork, Apples, and Prune Stew
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/2 pounds pork loin, cut into 1-1/2-inch cubes salt and freshly ground black pepper to taste all-purpose flour
1/4 cup olive oil 1 leek, pale green part only, chopped 4 cups chicken stock
1 cup rice 3 tart cooking apples, peeled and thickly sliced 1 cup pitted prunes
1 tablespoon minced fresh sage



1 Preheat oven to 350 degrees.
2 Season the pork well with salt and pepper. Lightly dredge the pork in flour and shake off the excess. In a Dutch oven, heat the oil over medium-high heat. Add the pork and brown well on all sides. Add the leek and saute until tender. Stir in the chicken stock, scraping up any browned bits. Bring the mixture to a simmer, then cover the pot, and cook in the oven for 1 hour.
3 Remove the pot from the oven and stir in the rice, apples, prunes, and sage. Cover the pot and return to the oven for 40 minutes, or until the pork is very tender. Remove from the oven and skim off any fat. Taste for seasoning and serve.

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