Served at the 2018 Holiday Fare Wine Trail, Hermannhof Winery
2 teaspoons vegetable oil
1 lb. pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
15 oz. chicken broth
2 gala apples, cored and each cut into 8-10 wedges
8 very small red potatoes, halved
1 cup baby carrots diced to about ½ inch
1/2 teaspoon dried thyme
3 tablespoons honey Dijon mustard
Sear pork tenderloin on a medium-high grill for several minutes turning frequently until all sides get nice grill marks and a light to medium brown color, remove from grill and let rest 15-20 minutes.
Cut the pork loin into 1-1 ½ inch chunks, season the pork with salt and pepper and then coat with flour
Heat the oil in a 5-6 quart pot over medium-high heat. Cook the pork another 4-5 minutes, turning the pork to sear the un-grilled sides, remove to a plate.
Add broth, apples, potatoes, carrots, and thyme to pot and bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are tender.
Stir in pork and mustard. Cover and simmer 4-5 minutes or until pork is just cooked through.
Serve with a nice bread or roll with Kerrygold Irish Butter and Hermannhof White Lady