Friday Foods – Harvest Pork and Apple Stew
This recipe from A Fork in the Trail makes the most of apple picking season, with bonus points if you pick the apples yourself. Rice or egg noodles are a great accompaniment for this dish.
Harvest Pork and Apple Stew
Makes 4-6 servings
1 tablespoon vegetable oil
1 pound pork tenderloin
A handful of flour
1 onion, diced
1 stalk celery, sliced
1 can (10 ounces) condensed golden mushroom soup
1 teaspoon honey
1 tablespoon whole-grain mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon thyme
2 tart apples, cored, peeled, and diced
1/4 cup fresh mushrooms, quartered
1/3 cup apple juice
1/4 teaspoon ground white pepper
Rice or bread (optional)
Cut the meat into 1-inch pieces. Heat the vegetable oil in a large pot over medium heat. Coat the meat chunks in flour and then place them carefully in the pot, being careful not to splash oil on yourself. Brown the pork. Add the onions and celery, cooking until the onions wilt and become translucent.
Add the mushroom soup, honey, mustard, Worcestershire sauce, thyme, apples, mushrooms, apple juice, and pepper. Simmer, uncovered, over low heat for an hour or more until the meat is tender when forked. Remove the pan from the heat and allow the stew to cool. Remove the pork and shred it with two forks.
Measure the stew and write this measurement on a sticky note. Put the pork and sauce on separate lined dehydrator trays and dry for 7 to 10 hours. Place all the dried ingredients in a ziplock freezer bag along with the sticky note. Pack rice or bread if desired.
Add enough boiling water to the dried stew to equal the measurement on your sticky note. Be sure to account for and add your dried ingredients to the rehydration container prior to adding the water. You can always add more water if you need to. Let the stew rehydrate for 30 to 40 minutes. Add more water if necessary. If the meat does not fully rehydrate, simmer it for about 5 minutes on your camp stove.
If you prefer, you can cook this meal “At Home” in a slow cooker.