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Somerset Pork with Apples

A darling little tea shop in Madison, CT is the source of this wonderful recipe, where the owners would occasionally offer little cards of family recipes. The epitome of autumn, this quick stove-top stew is studded with onions and apples which nestle in a delicate sauce of apple cider and cream.  Sadly, the tea shop is no longer, but we pay it tribute by making this entrée several times each autumn.

Somerset Pork with Apples

2 tbs. butter
1 tbs. olive oil
2 pork tenderloins, cut into bite-size pieces
14 oz. frozen pearl onions, defrosted
1¼ cups apple cider
5 fl. oz. beef stock
2 tsp. grated lemon zest
1 large or 2 small Granny Smith apples
½ cup light cream (half-and-half)
chopped parsley or chives, for garnish

Melt the butter with olive oil in a dutch oven or large pot. Add the pork in batches and sauté until browned. Remove to a plate and set aside. Tip in the onions and brown lightly, 5-6 minutes.  Add the cider, beef stock, and lemon zest, then stir in the pork and any juices that may have accumulated on the plate. Partially cover and simmer for 30-25 minutes, until the pork is tender.

Add the apples and continue to simmer, uncovered, for 5 minutes. Stir in the cream and and cook until the sauce thickens.

Serve over egg noodles sprinkled with parsley or chives.

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