creamy pork stew, braised sweet and sour cababge and smashed red spuds
I was searching in the dregs of the freezer the other day when I came up with a boneless pork loin. I also had 3 apples almost past their prime and a head of red cabbage( leftover from our fish taco's the other night). I went to trusty google.com and typed in Pork loin, apple and cabbage. I found the above dish( just pork and apples). It was surprisingly very good. The recipe calls for throwing the cut up pork in the crock pot, but I prefer to brown it off first. Then you add 2 cut up apples( I used 3) sage, nutmeg, chopped onion, half a cup of white wine, pepper and garlic. That cooked on low for 6 hrs, then you add 1/3 cup of cream and some cornstarch. It thicked up nice. I made it last night and we ate it tonight with some smashed red spuds and a quick braise of sweet and sour red cabbage.
Not sure if I'm just being blind here, Randi, but I can't find a link to your e-mail. I've love to have your extra copy of Food&Drink, since I don't have access to it on a regular basis here (only when the relatives of friends are kind enough to send a few down). You can
ReplyDeletee-mail me and I'll send along my address.
That sounds really good Randi! I think I'll try a variation with the cooked pork tenderloin I have in my freezer. Do you still have the link?
ReplyDeleteI love the idea of a creamy pork stew. I stopped buying pork after my husband informed me that he didn't like it but, hey, he ate it for 5 1/2 years before telling me that, so he can eat still it every once and a while. It won't kill him.
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