Stewed pork with apples and mushrooms

Preparation: 20 minutes | Cooking time : 35 minutes | Servings: 6 servings

Ingredients:

15 ml (1 tbsp) camelina oil Signé Caméline

900 g (2 lb) pork loin cut into cubes

1 chopped onion

1 container of white mushrooms (227 g), cut in half

1 leek (white part only) cut into slices

15 ml (1 tbsp) chopped garlic

30 ml (2 tbsp) all-purpose flour

500 ml (2 cups) cider

250 ml (1 cup) chicken broth

4 fresh sage leaves

2 or 3 sprigs of fresh thyme

Salt and pepper to taste

2 Cortland apples cut into quarters

125 ml (1/2 cup) 35% cooking cream

Preparation:

1. In a large saucepan, heat the oil over medium heat. Brown the pork cubes on all sides for 2 to 3 minutes.
2. Add the onion, mushrooms, leek and garlic. Cook for 2 to 3 minutes.
3. Sprinkle with flour and cook for 1 minute, stirring.
4. Add the cider, broth and herbs. Salt and pepper. Bring to a boil, then simmer for 15 to 25 minutes over low heat, stirring a few times during cooking.
5. Add the apple quarters and continue cooking for 13 to 15 minutes, stirring a few times during cooking.
6. Remove the thyme and discard it.
7. Pour the cream into the pan and continue cooking for 2 minutes, stirring.

Photo and recipe credit: www.5ingredients15minutes.com