Pork, apple & white bean stew
3
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
This easy one-pot dish is great when you’re having guests for dinner.
Ingredients
Olive Oil
2 teaspoon(s)
Pork tenderloin, raw
500 g
Plain White Flour
1 tablespoon(s), level
Shallots
5 medium
Garlic
2 clove(s)
Apple
3 medium
Chicken stock cube(s)
1 cube(s)
Haricot Beans, cooked
1 can(s), large, drained
Rosemary, Fresh
1 sprig(s)
Sage, fresh
1 teaspoon(s)
La Brea Bakery Country White Sourdough
200 g, as purchased
Instructions
1
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.
2
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.
3
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.
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