Pork, apple & white bean stew
Pork Tenderloin, raw
500 g, trimmed of fat, cut into chunks
Plain White Flour
1 tablespoons, level
5 medium, halved
2 clove(s), finely chopped
3 medium, peeled, cored and cut into chunks
Chicken stock cube(s)
1 cube(s), to make 500ml
Haricot Beans, cooked
1 can(s), large, drained
1 teaspoons, roughly chopped
La Brea Bakery Country White Sourdough
200 g, as purchased, torn into chunks
- Put 1 teaspoon of the oil in a flameproof lidded casserole and set over a medium heat. Toss the pork in the flour and fry for 4-5 minutes until browned, but not cooked through. Remove from the casserole and set aside.
- Add the shallots to the casserole and cook for 5 minutes until beginning to brown – add a splash of water if it starts to stick. Add the garlic and apples and cook for 1 minute. Add a little of the stock and stir with a wooden spoon to deglaze the casserole. Stir in the remaining stock, then return the pork to the casserole, with the beans, rosemary and sage. Bring to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Toss the bread with the remaining oil and season to taste. Top the stew with the bread and bake for 15-20 minutes until the bread is golden brown and the stew is bubbling.