|Lean stewing pork||2 1/2 Pound , cut in 1|
|All purpose flour||1/3 Cup (5.33 tbs) (75 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1/4 Teaspoon (1 Milliliter)|
|Vegetable oil||1/4 Cup (4 tbs)|
|Prosciutto slices||8 , chopped (3 Ounce / 75 G)|
|Ontario onions||3 , chopped|
|Onatrio garlic||5 Clove (25 gm) , minced|
|Onatario apple cider||2 Cup (32 tbs) (500 Milliliter)|
|Crumbled dried rosemary||1 Teaspoon (5 Milliliter)|
|Dried sage||1/2 Teaspoon (2 Milliliter)|
|Ontario cooking apples||5 Large , peeled and thickly sliced (Such As Northern Spy)|
|Diced peeled ontario rutabaga||3 Cup (48 tbs) (750 Milliliter)|
|Chopped fresh parsley||1/2 Cup (8 tbs) (125 Milliliter)|
In large bowl, toss pork cubes with flour, half of the salt and the pepper. Set aside.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook prosciutto, onions and garlic for 5 minutes. Remove with slotted spoon to large Dutch oven or flameproof casserole.
In batches, add pork to same skillet and brown over medium-high heat, adding more oil as needed and removing each batch with slotted spoon to Dutch oven.
Add cider to skillet and bring to boil, scraping up any brown bits from bottom of pan; pour over pork . Stir in rosemary, sage, remaining salt, 3 of the apples and rutabaga. Cover tightly and bring to boil. Transfer to 350°F (180°C) oven; bake, stirring occasionally, for about 2 hours or until pork is very tender. (Stew can be prepared to this point, cooled, covered and refrigerated for up to 1 day; reheat gently before continuing.)
In small, heavy skillet, heat 2 tsp (10 mL) oil over medium-high heat; sauté remaining 2 apples until tender-crisp, about 3 minutes. Peel, seed and chop tomato. Stir into cooked stew along with sautéed apples and parsley.