Categories: Soup

Ingredients

• 1 tbsp. olive oil
• 1 1/2 lbs. pork tenderloin, cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb. parsnips, peeled and sliced 1/4 inch thick
• 1 medium sweet onion, chopped
• 1 tbsp. all-purpose flour
• 1 1/2 cups apple cider
• 2 cups chicken broth
• 1 tbsp. apple cider vinegar
• 2 tbsp. chopped fresh parsley
• Garnish: chopped fresh parsley

Directions

1. In a large Dutch oven, heat oil over medium-high heat. Add pork, salt and pepper; cook, stirring occasionally, until browned on all sides, about 8 minutes. Remove pork using a slotted spoon, reserving drippings in pot.

2. Add parsnips and onion to pot; cook, stirring occasionally, until tender, about 4 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Stir in apple cider, scraping browned bits from bottom of pork. Add pork, broth and vinegar; bring to a boil. Reduce heat to medium-low; cover and cook until pork is tender, about 30 minutes. Stir in parsley just before serving. Garnish with additional parsley.

Email to a friend | Print this recipe | Back