Tiffany
10-16-2009, 10:03 AM
I made this last night and it was sooo yummy!
Quick Braise of Pork Tenderloin, Apples and Potatoes
Ingredients:
About 2 tablespoons mild olive oil or vegetable oil
1 1/2 pounds pork tenderloin, cut into 3/4- to 1-inch cubes
2 tablespoons flour
1 medium (4 ounces) onion, cut into 1/2-inch dice, preferably a sweet onion
1 large (8 ounces) Granny Smith apple, peeled, cored and cut into 1/2- to 3/4-inch dice (I used a Cortland)
1 teaspoon ground allspice, or more to taste
2 cups apple cider
1 cup low-sodium chicken broth
1 1/2 pounds Yukon Gold or all-purpose potatoes, peeled and cut into 3/4-inch cubes
1/2 teaspoon salt
2 tablespoons light brown sugar
2 bunches chives, chopped (1/4 cup) (I omitted this)
Directions:
Heat a teaspoon or two of the oil in a large, shallow braising pan, wok or skillet. Working in batches, add the cubes of pork and cook for 5 or 6 minutes per batch, until they lose their raw look and are lightly browned; add oil as needed. Transfer the browned pieces to a shallow bowl. When all of the pork is browned, lightly toss the cubes with the flour.
Preheat the oven to 325 degrees.
Add a little more oil and the onion to the same pan, wok or skillet; cook over medium heat for 3 to 4 minutes, until the onion softens. Add the apple pieces and increase the heat to medium-high. Cook for about 4 minutes, stirring, until the apple pieces soften. Add the allspice, apple cider and chicken broth; increase the heat to high, bringing the liquids to a boil. Cook for 6 to 8 minutes, boiling, until the liquid reduces by half, then reduce the heat to low, add the potatoes, the pork and any accumulated juices, the salt and brown sugar. Stir to combine, then cover and transfer to the oven. Let cook until the potatoes are tender, 40 to 50 minutes. Uncover and let sit for 5 minutes, then add the chives and serve.
Quick Braise of Pork Tenderloin, Apples and Potatoes
Ingredients:
About 2 tablespoons mild olive oil or vegetable oil
1 1/2 pounds pork tenderloin, cut into 3/4- to 1-inch cubes
2 tablespoons flour
1 medium (4 ounces) onion, cut into 1/2-inch dice, preferably a sweet onion
1 large (8 ounces) Granny Smith apple, peeled, cored and cut into 1/2- to 3/4-inch dice (I used a Cortland)
1 teaspoon ground allspice, or more to taste
2 cups apple cider
1 cup low-sodium chicken broth
1 1/2 pounds Yukon Gold or all-purpose potatoes, peeled and cut into 3/4-inch cubes
1/2 teaspoon salt
2 tablespoons light brown sugar
2 bunches chives, chopped (1/4 cup) (I omitted this)
Directions:
Heat a teaspoon or two of the oil in a large, shallow braising pan, wok or skillet. Working in batches, add the cubes of pork and cook for 5 or 6 minutes per batch, until they lose their raw look and are lightly browned; add oil as needed. Transfer the browned pieces to a shallow bowl. When all of the pork is browned, lightly toss the cubes with the flour.
Preheat the oven to 325 degrees.
Add a little more oil and the onion to the same pan, wok or skillet; cook over medium heat for 3 to 4 minutes, until the onion softens. Add the apple pieces and increase the heat to medium-high. Cook for about 4 minutes, stirring, until the apple pieces soften. Add the allspice, apple cider and chicken broth; increase the heat to high, bringing the liquids to a boil. Cook for 6 to 8 minutes, boiling, until the liquid reduces by half, then reduce the heat to low, add the potatoes, the pork and any accumulated juices, the salt and brown sugar. Stir to combine, then cover and transfer to the oven. Let cook until the potatoes are tender, 40 to 50 minutes. Uncover and let sit for 5 minutes, then add the chives and serve.