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Harvest Pork Bake

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Pork
Interest: 
Everyday
Servings: 
6

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