Dilled blanquette of pork

Yield: 12 Servings

Measure Ingredient
3 pounds Boneless pork loin cut into 1-inch cubes
8 tablespoons Butter; divided
8 tablespoons Flour; divided
¾ teaspoon Freshly grated nutmeg
1 teaspoon Salt
1½ teaspoon Freshly ground black pepper
2½ cup Peeled carrots sliced on the diagonal
2 larges Onions; coarsely chopped
6 tablespoons Finely chopped fresh dill
4 cups Chicken broth
1 cup Evaporated skimmed milk

Heat oven to 350 degrees F. Melt 4 tablespoons butter in a heavy Dutch oven. Add the pork and cook over medium-low heat, turning frequently, until lightly browned, 10-15 minutes.

Stir 4 tablespoons of flour together with the nutmeg, salt and pepper; sprinkle over the pork. Continue to cook over low heat, stirring, for 5 minutes.

Add the carrots, onions, 4 tablespoons of the dill and enough broth to just cover the meat and vegetables. Bring mixture to a boil, cover and bake for 1½ hours.

Remove from oven, remove solids from stew with a slotted spoon, set aside. Carefully remove liquid to a large bowl, set aside. Return pot to medium heat and melt remaining 4 tablespoons butter in it. Sprinkle in the remaining 4 tablespoons flour, and cook over low heat, stirring constantly, for 1 minute.

Whisk in the reserved cooking liquid and bring to a simmer. Cook slowly, stirring constantly until slightly thickened, for 5 minutes. Whisk in the evaporated milk, remaining 2 tablespoons dill, and season with additional salt, pepper and nutmeg to taste. Return the pork and vegetables to the casserole and simmer to heat through, about 5 minutes.

Makes 12 servings.

Cover, refrigerate up to three days. Reheat gently before serving.

COOKFDN brings you this recipe with the kind permission of: National Pork Producers Council <pork@...>

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