YIELD Makes 6 to 8 servings
INGREDIENTS
1/2 cup all-purpose flour 3 tablespoons dark brown sugar 1 pork tenderloin, cut into 1/2-inch cubes (about 2-1/2 pounds) 1/4 cup vegetable oil 1 large onion, thinly sliced 2 cloves garlic, minced 1‑1/2 cups apple juice 1 cup chicken broth 2 tablespoons Dijon-style mustard 1 tablespoon cider vinegar 1 Granny Smith apple, peeled and diced 1 cup chopped dried apricots 1/2 cup chopped pitted prunes 1/8 teaspoon ground cloves Black pepper to tastePREPARATION:
- Combine flour and brown sugar in shallow dish. Coat pork with flour mixture, shaking off excess. Heat oil in 5-quart Dutch oven over medium-high heat. Brown half of pork in Dutch oven. Remove with slotted spoon; set aside. Repeat with remaining pork.
- Add onion and garlic to Dutch oven. Cook and stir 5 minutes or until onion is soft. Return pork to Dutch oven. Add apple juice, broth, mustard, vinegar, apple, apricots, prunes, cloves and pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes or until pork is fork-tender and sauce is thickened.