Cooking with Paula Deen_-_November 2019

2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 24

PORK, POTATO, AND CIDER
STEW
Makes 6 to 8 servings

1 tablespoon olive oil
1½ pounds pork tenderloin, cut into
1-inch cubes
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound parsnips, peeled and
sliced ¼ inch thick
1 medium sweet onion, chopped
1 tablespoon all-purpose fl our

1½ cups apple cider

2 cups low-sodium chicken broth

1 tablespoon apple cider vinegar

2 tablespoons chopped fresh

parsley

Garnish: chopped fresh parsley

1. In a large Dutch oven, heat oil over
   medium-high heat. Add pork, salt, and
   pepper; cook, stirring occasionally,
   until browned on all sides, about
   8 minutes. Remove pork using a slotted

spoon, reserving drippings in pot.

2. Add parsnips and onion to pot; cook,
   stirring occasionally, until tender, about
   4 minutes. Stir in fl our; cook, stirring
   constantly, for 1 minute. Stir in apple
   cider, scraping browned bits from
   bottom of pot. Add pork, broth, and
   vinegar; bring to a boil. Reduce heat
   to medium-low; cover and cook until
   pork is tender, about 30 minutes. Stir
   in parsley just before serving. Garnish
   with additional parsley, if desired.

WEDNESDAY