Mulled Pork Stew

I was relatively pleased with last night's stew, so I thought I'd capture what I did in case I want to do it again (or in case any of you want to try it). I used green onions and a splash of wine with the browning pork, but I'm putting forth the recipe as I would do it if I did it again, with regular or pearl onions, and a splash of rum.

I'm calling it mulled pork stew because the result is something a little sweet and spicy, kind of like a mulled cider. the inspiration was a pork crown roast that Bill and I did years ago, combined with some notion of candied carrots...

Ingredients

1 LB pork medallions
2 Tbsp butter
4 medium redskin idaho gold potatoes, cut into bite-sized chunks
1 6oz can of pineapple juice
2 C (or so) Apple Cider
3 large carrots, peeled and cut into bite-size chunks
1 or 2 small apples, in small (about 1/4" wide) slices, cut in half
1/2 C pearl onions or 1 small onion, cut into 8ths.
1 stalk celery, chopped.
1/4 C dried cherries
1/4 C raisins
splash of rum (to taste)
~1 tsp cinnamon (would probably work to add a stick of cinnamon instead)
~1 tsp ground ginger
dash of nutmeg, pepper to taste
1 Tbsp brown sugar


Brown the pork in butter in a heavy stew pot. Add potatoes and pineapple juice, then add enough apple cider to cover the meat and potatoes.

Add remaining ingredients, including the rest of the butter if there's any left. Bring to a boil, cover and simmer on low for 1 1/2 hours - at least until potatoes are cooked. Uncover and simmer another 1/2 hour to reduce stew broth, or serve immediately.