Pork with Apricots, Apples and Prunes the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|1/2||cup all-purpose flour|
|3||tablespoons dark brown sugar|
|1||pork tenderloin, cut into 1/2-inch cubes (about 2-1/2 pounds)|
|1/4||cup vegetable oil|
|1||large onion, thinly sliced|
|2||cloves garlic, minced|
|1-1/2||cups apple juice|
|1||cup chicken broth|
|2||tablespoons Dijon-style mustard|
|1||tablespoon cider vinegar|
|1||Granny Smith apple, peeled and diced|
|1||cup chopped dried apricots|
|1/2||cup chopped pitted prunes|
|1/8||teaspoon ground cloves|
|Black pepper to taste|
- Combine flour and brown sugar in shallow dish. Coat pork with flour mixture, shaking off excess. Heat oil in 5-quart Dutch oven over medium-high heat. Brown half of pork in Dutch oven. Remove with slotted spoon; set aside. Repeat with remaining pork.
- Add onion and garlic to Dutch oven. Cook and stir 5 minutes or until onion is soft. Return pork to Dutch oven. Add apple juice, broth, mustard, vinegar, apple, apricots, prunes, cloves and pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes or until pork is fork-tender and sauce is thickened.
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