Pork With Cider
|Lean boneless pork||1 1⁄2 Pound, cut into 1 inch cubes|
|Flour||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Apple cider/Apple juice||1 1⁄2 Cup (24 tbs)|
|Carrots||2 , sliced|
|Onion||1 Small, sliced|
Thoroughly dredge pork with flour.
Heat oil in large frypan until hot.
Carefully add pork; cook until browned on all sides.
Remove pork; drain on paper towels.
Place in casserole.
Drain oil from pan.
Pour in cider; heat and stir to remove browned pieces from pan.
Add carrots, onion, rosemary, bay leaf, salt, pepper, and hot cider to casserole; cover.
Bake in 325 Â°F oven 2 hours until meat is tender.
Remove bay leaf.