Pork Stew with Pineapple or Whatever

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It happened by chance one Sunday, I wanted to make Pork Stew with apples but realized at the last minutes that I did not have any apples!

But, I had a pineapple I had intended to use to make an upside-down cake for dessert.

So I decided to sacrifice the dessert for the pork. Besides,

I always keep some chocolate in my pantry, just in case…

The result was fantastic!

I usually stuff the pork loin with lemon zest, garlic and rosemary.

They infuse a nice flavours in the pork stew while it is cooking.

I make a hole lengthwise in the middle, and insert the flavours on each side.

As a matter of interest, I always cut my meat over a dedicated fish board as it is more hygienic.

I use an Index Chopping Board Set you can find on Amazon (affiliate link)

Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

Here are more of my favourite kitchen tools

As I did with the pork tenderloin, I season the pork and sear it before putting it in the oven.

I add 1 onion, some carrots and fruit – typically apples or pineapple.

You can also use prune, pear, apricot, peach…whatever you fancy.

I Stir and cook it for a few minutes to combine the flavours, and add 1 cube of chicken stock.

Sometime I even add chestnuts.

I cover the casserole dish and place the pork in a hot oven at 202C to cook for 1:30 hrs.

Midway through the cooking process I turn it, and sometimes add a little broccoli.

Once ready I wait 10 minutes before cutting the pork into slices.

I put the slices back into the pan with the vegetables, adding 1 cup of cognac – allowing it to evaporate.

The fruit, vegetables and cognac form a creamy sweet sauce which moistens and brings contrast to the pork meat.

…and your pork stew with whatever its is ready to serve!

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5 from 4 votes

Pork stew with Pineapple or whatever

It happened by chance, I wanted to make a Pork stew with apples but realized at the last minutes that I did not have any apples but I had a pineapple, You can use whatever other vegetables or fruit you fancy.  #yourguardianchef #porkrecipes #pineapple

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Main Course

Cuisine: British

Servings: 8 people

Calories: 406kcal

Author: Laura Tobin

Ingredients

• 3 lb pork loin
• 1 large onion diced
• 3 carrot diced
• 1 fresh pineapple or 4 apples
• 7 oz cooked chestnuts optional
• 1 broccoli head
• 1/2 cup cognac
• 1 cube chicken stock
• 1 stick of rosemary
• 1 a lemon’s zest
• 2 clove of garlic
• salt and pepper

US Customary – Metric

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Instructions

• Stuff the pork loin with lemon zest, garlic and rosemary. Make a hole lengthwise in the middle, and insert the flavours on each side.
  
• Season the pork and sear it before putting it in the oven.
  
• Add 1 onion, some carrots and fruit – typically apples or pineapple.
  
• Add chestnuts (optional), stir and cook it for a few minutes to combine the flavours, and add 1 cube of chicken stock.
• Cover the casserole dish and place the pork in a hot oven at 220C to cook for 1:30 hrs.
• Midway through the cooking process turn it and add the broccoli.
  
• Once ready, wait 10 minutes before cutting the pork into slices.
  
• Put the slices back into the pan with the vegetables, adding 1 cup of cognac – allowing it to evaporate.
• Enjoy your Sunday pork roast
  

Nutrition

Nutrition Facts

Pork stew with Pineapple or whatever

Amount Per Serving

Calories 406 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 2g 10%

Cholesterol 107mg 36%

Sodium 126mg 5%

Potassium 1212mg 35%

Total Carbohydrates 34g 11%

Dietary Fiber 4g 16%

Sugars 14g

Protein 41g 82%

Vitamin A 87.3%

Vitamin C 164.1%

Calcium 7.6%

Iron 11.8%

* Percent Daily Values are based on a 2000 calorie diet.

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