Prep Time: 10 minutes | Cook Time: 20 minutes
- 1 Tbsp canola oil
- 1 lb pork tenderloin, cut into bite-sized pieces
- salt and pepper to taste
- 1 Tbsp all-purpose flour
- 2 cups chicken stock
- 2 apples, sliced into wedges
- 8 small red potatoes, halved
- 1 carrot, peeled and chopped
- 1/2 tsp dried thyme
- 2 Tbsp Dijion mustard
- 2 tsp honey
In a dutch-oven over medium-high heat, add the oil. Season the pork with salt and pepper and dredge in the flour. Add the pork to the oil and cook until browned, about 4 minutes. Transfer to a plate.
Add the chicken stock to the pan, scraping down the bottom of the pot. Add in the apples, potatoes, carrot, and thyme and bring to a boil. Reduce heat and simmer, covered, until potatoes and carrot are tender, about 12 minutes.
Return the pork to the pot along with the mustard and honey. Simmer until pork is cooked through, about 5-6 minutes. Serve.
You can peel the apples if you like, but we like the added texture of the skin in this dish.
Use a wooden spoon to get all of the browned pieces at the bottom of the pot. That's the best stuff!
Serve this Pork Stew with Kentucky Mulled Cider.