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Pork, apple and white bean stew

Pork, apple and white bean stew

Total Time
1 hr 5 min
20 min
45 min


Olive oil

2 tsp

Pork fillet or tenderloin, raw

400 g, (Buy 500g) fat trimmed, cut into 3cm pieces

Plain flour

3 tsp


5 whole, halved


2 clove(s), finely chopped

Green apple, peeled

3 medium, cut into 3cm pieces

Chicken stock cube

1 individual, to make 2 cups (500ml) liquid stock

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)

Fresh rosemary

1 tbs, (2 sprigs)

Fresh sage

3 tsp, coarsely chopped

White sourdough bread

200 g, torn into chunks


  1. Heat 1 teaspoon oil in a flameproof casserole dish over medium heat. Toss pork in flour and cook, turning, for 4-5 minutes or until browned. Transfer to a bowl.
  2. Cook eschalots in the same dish, stirring, for 5 minutes or until beginning to brown (add a little water if they start to stick). Add garlic and apple and cook, stirring, for 1 minute. Add a little stock and stir with a wooden spoon to remove any cooked-on bits from bottom of dish. Stir in remaining stock, pork, beans, rosemary and sage and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes.
  3. Meanwhile, preheat oven to 190°C. Toss bread with remaining oil and season with salt and pepper.
  4. Top stew with bread and bake, uncovered, for 15-20 minutes or until bread is golden and stew is bubbling. Serve.


TIPS: Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months. Reheat in the microwave. Add potato and parsnip mash to serve, made with 250g each chopped potato and parsnip and ¼ cup (60ml) skim milk. Swap pork fillet for skinless chicken breasts.