Down East Pork and Apples :photo
Down East Pork and Apples

Fresh apples and apple cider are proudly produced in the Maritime provinces. Maritime apples paired with Canadian pork create a taste beyond compare!

Yield: Serves 6
Cooking Time: 90 minutes
Preparation Time: 15 minutes


2 pounds (1 kg) Canadian pork loin or shoulder roast - cut into 1" (2.5 cm) cubes
1/4 cup (50 mL) flour
2 Tablespoons (30 mL) canola oil: DIVIDED
1/2 teaspoon (2 mL) freshly ground black pepper
1 medium red onion, diced
1 cup (250 mL) apple cider (or apple juice)
1 cup (250 mL) reduced-sodium chicken stock
3 tart eating apples, cored and sliced
1/4 cup (50 mL) grainy mustard (use honey mustard or maple mustard if you have it)
6 green onions, sliced


Place pork cubes in a sealable plastic bag; toss with flour to coat.
Heat 1 Tablespoon (15 mL) oil in a large skillet.
Add in pork cubes (discard excess flour).
Season with pepper.
Brown pork cubes on all sides over medium-high heat.
Set pork aside.
Using the same skillet, add the remaining 1 Tablespoon (15 mL) oil to skillet; sauté red onion until soft.
Add pork cubes back to skillet, and stir in cider, stock, apples, and mustard.
Simmer, covered, for about one hour or until pork is tender, stirring occasionally.
Add more cider if mixture becomes too dry.
Add green onions and continue to simmer for a further five minutes.
Serve hot, topped with more green onions if desired.

Posted by Watermelon Wendy


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