|Pork With Herbs & Fruit|
Here's the recipe I did on Fox59 Morning Show, Oct. 27, 2004.
In a large skillet, saute just until beginning to lightly brown 1 large onion, chopped in 2 T. butter. Pour into bottom of crockpot. Into skillet, add 2 1/2-3 lbs. boneless pork, cut into 1" cubes. Brown nicely, stirring often, then pour over onions in crockpot. Sprinkle 1/3 c. flour over pork.
Add 1 c. red wine to skillet and let sit to dissolve all those good drippings, stirring to help release them into the wine
To crockpot, add 1-2 apples, sliced; 1 small bunch grapes removed from stem; 1c. small carrots; 2 stalks celery cut into 1" pieces, 4 dates, quartered.
Add 1 stem fresh sage, 2 stems fresh rosemary (stems about 4" long) 1/2 c. chopped fresh parsley, and 3-4 T. chopped fresh garlic chives. If you do not have fresh herbs, you may substitute 1/3 each amount of dried herbs, and you may use 1 clove garlic, minced for garlic chives.
Add the zest of 1/2 orange, and squeeze the orange juice into the pot.
Add 1 can stock, along with the red wine.
Add 12-15 small new red potatoes, or 3 c. cubed raw sweet potatoes.
Cover and cook on low all day, or set on medium heat for 2 1/2 hours.
You may omit potatoes, and serve pork over rice for a more elegant, company meal. You may also substitute cranberries for the grapes, or make other substitutions that might appeal to your family! Serves 6.