Recipe - Pork and apple stew

The combination of apples and pork has always been a winner, and this delicious stew would be great for family or guests. Consider serving this dish with an Ontario Riesling or Gamay wine.

Preparation time: 40 minutes
Cooking time: about 2-1/2 hours
Serves: 6 to 8

Ingredients:
2-1/2 lb lean stewing pork, such as shoulder, cut in 1-inch cubes
1/3 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
1/4 cup (approx.) vegetable oil
8 thin slices prosciutto, chopped
(about 3 oz)
3 onions, chopped
5 cloves garlic, minced
2 cups apple cider
1 tsp dried rosemary, crumbled
1/2 tsp dried sage
5 large cooking apples (such as
Northern Spy), peeled and thickly sliced
3 cups diced peeled rutabaga (turnip)
1 large tomato
1/2 cup chopped fresh parsley

Preparation instructions:
In large bowl, toss pork cubes with flour, half of the salt and the pepper. Set aside.

In large skillet, heat 1 tbsp of the oil over medium heat; cook prosciutto, onions and garlic for 5 minutes. Remove with slotted spoon to large Dutch oven or flameproof casserole.

In batches, add pork to same skillet and brown over medium-high heat, adding more oil as needed and removing each batch with slotted spoon to Dutch oven.

Add cider to skillet and bring to boil, scraping up any brown bits from bottom of pan; pour over pork . Stir in rosemary, sage, remaining salt, three of the apples and rutabaga. Cover tightly and bring to boil. Transfer to 350°F oven; bake, stirring occasionally, for about 2 hours or until pork is very tender.

(Stew can be prepared to this point, cooled, covered and refrigerated for up to 1 day; reheat gently before continuing.)
In small, heavy skillet, heat 2 tsp oil over medium-high heat; sauté remaining 2 apples until tender-crisp, about 3 minutes. Peel, seed and chop tomato. Stir into cooked stew along with sautéed apples and parsley.

Slow-cooker instructions:

Finely chop onions and cook with prosciutto and garlic as directed, transferring to slow-cooker. Brown pork as directed, transferring to slow-cooker. Complete recipe as directed, but using only 1 cup cider and transferring all to slow-cooker; cover and cook, without stirring, on Low for 8 to 10 hours or on High for 4 to 5 hours. Finish as above to serve.

Nutritional Information:
1 Serving (when recipes serves 8)
Protein: 25 grams
Fat: 11 grams
Carbohydrates: 37 grams
Calories: 353
High in Fibre