Use fresh rosemary if possible |
“This savory pork
casserole gets its delicious flavor from the blend of rosemary and apple cider
with the pork. Use fresh rosemary if at all possible or use the dried leaf
rosemary.”—The Creative Cooking Course (1982)
CREATIVE COOKING PORK
CASSEROLE WITH CIDER
3 lbs lean cubed pork
¼ C flour
½ C cooking oil
3 C apple cider
6 small carrots, sliced
3 leeks or 1 medium onion, chopped
¾ tsp rosemary
2 tsp salt
1 tsp freshly ground black pepper
Preheat oven to 325o. Dredge pork cubes with
flour. Heat oil in a large frying pan until sizzling, add pork, and cook until
browned, stirring occasionally. Remove pork with a slotted spoon and place in
casserole. Drain excess oil from frying pan, pour in cider, and heat cider,
stirring to remove browned particles from bottom of pan. Add carrots, leeks,
and rosemary to pork in casserole, stir in hot cider, season with salt and
pepper, cover, and bake 2 hours or until pork is tender.
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