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Pork Tenderloin and Hard Cider Stew with Apples
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Cutting board

Ingredients
  

  • 1 pound pork tenderloin, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • 2 apples, peeled and diced
  • 2 cloves garlic, minced
  • 2 cups hard cider
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 2 tablespoons flour
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the pork pieces and brown them on all sides for a few minutes. Transfer the pork to the slow cooker.
  • Add the onion, carrots, potatoes, apples, and garlic to the slow cooker.
  • Pour in the hard cider and chicken broth. Stir in the thyme, salt, and pepper.
  • Cover and cook on low for 6 to 7 hours until the pork and vegetables are tender.
  • In a small bowl, whisk the flour with 2 tablespoons of the cooking liquid. Stir the mixture back into the stew to thicken it slightly. Cook 15 more minutes on low.

Notes

The apples soften during cooking and help create a light sauce, so no extra sweetener is needed. Leftovers reheat well the next day and the flavors deepen overnight. If the stew tastes too tangy after cooking, add a small pinch more salt to round it out. Serve with crusty bread to soak up the broth.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting board