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@...>