Pork with Apricots Apples and Prunes


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


  1. 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.
  2. 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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