This recipe tastes like fall. Since its made in a slow cooker you can toss everything in the crock, put the lid on and forget about it! It makes good use of fall vegetables like sweet potatoes and parsnips, what? You’ve never tried parsnips well now is your chance. If you wish you can substitute carrots for the parsnips.
The recipe called for salt free garlic and herb seasoning and not having that, Herbs de Provence was my substitute and it worked well in this stew.
Apple cider makes this stew rather sweet so be sure and choose a tart apple to add the last 20 minutes of cooking time. The pork loin was tender and moist. Although tasty, the end result was really sweet – we like less sweet main dishes so if I made this again I would cut back on the apple cider by half. The serving size was rather small at only about a cup so if you are feeding folks with a hearty appetite dish up a cup and a half per bowl. This dish probably won’t receive an encore here but since we all enjoy a different flavor profile I decided to post it for those of you who would enjoy a sweeter stew.
Cider-Braised Pork and Fall Vegetables
- 1 pound boneless pork loin, cut into 1 1/2 inch chunks trimmed of all fat
- 2 medium onion, coarsely chopped
- 2 stalks celery, cut into 11/2 inch-thick slices
- 2 parsnips (about 1/2 pound), peeled and cut into 3/4 inch-chunks
- 2 sweet potatoes (about 1pound), peeled and cut into 1-inch cubes
- 1 cup apple cider
- 1 cup chicken broth, low sodium
- 1 1/2 teaspoons salt-free garlic and herbs seasonings (I didn’t have this so used Herbs de Provence instead)
- 1/2 teaspoon salt
- 1 large tart apple, cut into 1-inch slices (Granny Smith or another tart apple)
1. Heat a large nonstick skillet over medium-high heat. Add the pork and cook, turning occasionally until browned, about 6 minutes.
2. Transfer the pork to a 5 or 6 quart crock pot. Add the onions to the skillet; reduce the heat to low. Cook, stirring frequently to scrape the brown bits from the bottom of the skillet, until softened, about 3 minutes. Transfer the onion to the crock pot. Add the celery, parsnip, potatoes, cider, broth, garlic and herbs seasonings, and salt. Cover and cook until the pork and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low. Mine was done in 3 hours on high.
3. About 20 minutes before the cooking time is up, gently stir the apple into the stew. Cover and cook on high until the apple is tender, about 15 minutes.
Serving Ideas: Serve with steamed fresh green beans tossed with a little lemon zest or a large green salad.
Substitutions: Use a pear instead of an apple. Toss in 6 tablespoons dried cranberries with the apple.
Yield: 6 Servings about 1 cup each
Per Serving; 275 calories, 6g fat, 2g Sat fat, og trans fat, 43mg Chol, 277mg Sodium, 39g carbs, 5g Fiber, 18g Protein, 59mg Calcium WWPP 7
Recipe adapted from Weight Watchers Slow Good
While browsing in a used book store a couple weeks ago, I stumbled across this Weight Watchers cookbook that was published in 2005. It was in mint condition, in fact it doesn’t look like anyone had ever looked through it much less cooked from it. For $12 it came home with me. As you can see I have some recipes bookmarked. It has one entire chapter devoted to chili recipes, includes ideas for side dishes which is always a plus and makes heavy use of vegetables.When I looked at this cookbook on line I discovered the used book price on Amazon starts at $62.99! Say what?! No, I am not going to sell it but it’s almost tempting too.
My heart goes out to everyone who is dealing with the affects of Sandy. A large portion of my readers are located in the East and I pray that you are all safe, dry and still have power.
Do me the pleasure of leaving a comment.
Do you use a slow cooker?
Do you like sweet entrees?
Are you or your loved ones dealing with the wrath of Sandy?