2 Tbl olive oil
1 lb pork tenderloin, fat trimmed and cut into 2-inch cubes
1/4 cup all-purpose flour
¼ tsp nutmeg
Salt and pepper
1 large onion, cut into 2-inch dice
3 carrots, peeled and cut into 2-inch dice
4 potatoes, peeled and cubed
4 sprigs thyme, or 1 tsp dried thyme
1 1/2 cups applesauce
3 to 4 cups chicken stock (depending on how thick you like your stew)
¼ tsp ginger
¼ tsp ground clove
1 tsp cinnamon
¼ tsp more nutmeg
Preheat a large, heavy-bottomed pot over high heat with two tbl olive oil.
Prepare tenderloin and set aside. Sprinkle flour on plate and season with nutmeg, salt and pepper. Dredge pork one piece at a time in seasoned flour and place in hot oil. Cook pork in two batches so you don’t steam the meat but rather brown it.
Add the onion, carrot and potatoes, season with thyme, salt and pepper. Cook vegetables for 3-4 minutes then add in the remaining ingredients.
Bring to a boil then reduce heat and simmer for 20 minutes or until potatoes are tender. Pull out thyme sprigs, adjust seasonings and serve.