Harvest Pork Bake
|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|
|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 (350Â°) for 30 minutes, or until sweet potatoes and apples are tender.