Eric travels a lot for work and comes into contact with numerous people through business. No matter where we’ve lived or where he’s traveled to, he always seems to connect with other foodies. And what do foodies do when they meet? They go eat together, talk about food and exchange recipes! A fellow foodie in the office passed this recipe on to Eric. Fall, especially in New England, is the perfect time to make this dish since apple cider is readily available.

Pork Casserole with Cider (adapted from The Creative Cooking Course edited by Charlotte Turgeon)  Serves 6-8

• 2 1/2 – 3 pounds pork tenderloin, cubed
• 3/4 cup flour
• 1/2 cup canola oil
• 3 cups apple cider
• 6 carrots, cut into 1-inch chunks
• 3 leeks, sliced & washed
• 1/2 teaspoon rosemary
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper

Dredge the pork in the flour. Heat the oil in a large frying pan until it is hot. Add the pork in batches and cook until the pieces are browned, turning them once.

Brown the pork in the oil.

Remove the pork pieces with a slotted spoon and place them in a large bowl. When all the pork has been cooked, drain the excess oil from the pan and pour the cider into it. Heat the cider, stirring to remove the browned particles from the bottom of the pan, just until all the bits have been loosened.

Transfer the cooked pork to a large bowl.

Add the carrots, leeks, rosemary and bay leaves to the bowl of pork and mix it all together then pour the hot cider over it all. Transfer the meal to a large casserole dish. Season the casserole with the salt & pepper.

The veggies get mixed with the pork, the hot cider is added then all of it is transferred to the casserole dish.

Cover the dish and bake the casserole in a 325º oven for 2 hours or until the pork is tender. Remove the bay leaves before serving.

A complete dish!

Apple cider isn’t just for drinking!  ~Linda

Pork Casserole with Cider (adapted from The Creative Cooking Course edited by Charlotte Turgeon)  Serves 6-8

• 2 1/2 – 3 pounds pork tenderloin, cubed
• 3/4 cup flour
• 1/2 cup canola oil
• 3 cups apple cider
• 6 carrots, sliced into 1-inch chunks
• 3 leeks, sliced & washed
• 1/2 teaspoon rosemary
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper

Dredge the pork in the flour. Heat the oil in a large frying pan until it is hot. Add the pork and cook until the pieces are browned, turning them once. Remove the pork pieces with a slotted spoon and place them in a large bowl. When all the pork has been cooked, drain the excess oil from the pan and pour the cider into it. Heat the cider, stirring to remove the browned particles from the bottom of the pan, just until all the bits have been loosened. Add the carrots, leeks, rosemary and bay leaves to the pork in the bowl then pour the hot cider over it all. Transfer the meal to a large casserole dish. Season the casserole with the salt & pepper. Cover the dish and bake the casserole in a 325º oven for 2 hours or until the pork is tender. Remove the bay leaves before serving.