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Harvest Pork Bake

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  Boneless lean pork shoulder 2 Pound, cut in 1-inch cubes
  Vegetable oil 2 Tablespoon
  Onion 2 Large, chopped (2 Cups)
  All purpose flour 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Basil 1 Teaspoon, crumbled
  Rosemary 1 Teaspoon, crumbled
  Pepper 1⁄4 Teaspoon
  Instant chicken broth 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Sweet potatoes 4 Medium
  Apples 3 Medium, pared quartered cored and sliced

1 Brown pork cubes, a few at a time, in vegeta-ble oil in a large saucepan; remove.
Add onions and saute just until soft, then return pork to pan.
2 Mix flour, salt, basil, rosemary, pepper and instant chicken broth in a cup; sprinkle over meat mixture; toss to mix.
Stir in water slowly; cover.
3 Heat to boiling, then simmer 2 hours, or until meat is tender.
4 While meat cooks, parboil sweet potatoes in boiling salted water in a medium-size saucepan for 20 minutes.
Drain, then peel; cut in 1/4-inch-thick slices.
5 Set aside a few sweet-potato and apple slices for top, then layer remaining into an 8-cup baking dish.
Pour hot meat mixture over; arrange saved sweet-potato and apple slices on top; cover.
6 Bake in moderate oven (350°) for 30 minutes, or until sweet potatoes and apples are tender.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 688 Calories from Fat 147

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 90.7 mg30.2%

Sodium 1801.5 mg75.1%

Total Carbohydrates 97 g32.4%

Dietary Fiber 6.8 g27.2%

Sugars 26.9 g

Protein 38 g75.1%

Vitamin A 307.2% Vitamin C 23%

Calcium 28.7% Iron 14.3%

*Based on a 2000 Calorie diet

Harvest Pork Bake Recipe