PORK AND APPLE STEW MARTHA

2 tbsps. veggie oil
l lb. pork tenderloin cut into l-l/2″ cubes
3 tbsps. flour
s&p
l onion, chopped
l/4 tsp. caraway seeds (optional)
2 cups chicken stock
2 cups water
l tbsps. dijon mustard
l/2 lb. green cabbage, shrredded (aout 2 cups)
l/2 lb. red potatoes cut into l/2″ chunks
2 tart granny smith apples, unpeeled cut into 3/4″ chunks
2 tbsps. chopped fresh parsley
In a dutch oven heat l tbsps. of oil over med-high heat. Toss pork tenderloin with 2 tbsps. of flour, l/2 tsp. salt and l/4 tsp. pepper. Add the meat to the pan and brown, turning occasionally about 6 mins. Transfer to a plate. Reduce heat to med-low , add the remaining l tbsps. oil, onion and seeds, uf using and cook until onion softens about 3 mins. Stir in remaining l tbsps. flour. Stir in chicken stock, water, mustard, cabbage, potatoes and 3/4 tsp. salt. Bring to a boil, reduce heat and simmer covered for l5 mins. Add apples and continue cooking covered for l0 mins. Just before serving, stir in the reserved pork cubes and any juices that have accumulated on the plate and the chopped parsley. Simmer the stew gently until the pork is heated through, about 2 mins (cooking it longer will make it tough).
Serves 4 Martha’s Food magazine