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Dilled Blanquette Of Pork
3 lb Boneless pork loin cut into 1-inch cubes
8 tb Butter; divided
8 tb Flour; divided
3/4 ts Freshly grated nutmeg
1 ts Salt
1 1/2 ts Freshly ground black pepper
2 1/2 c Peeled carrots sliced on the diagonal
2 lg Onions; coarsely chopped
6 tb Finely chopped fresh dill
4 c Chicken broth
1 c 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 1 1/2 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.