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Carolina Velvet Pork Stew
In this hearty, mild stew, simple ingredients combine for a complex flavor that melts in your mouth. The juices are so flavorful it would be a shame not to serve this over rice or noodles.
- 3 lb. boneless pork loin, cut into 3/4-inch chunks
- 3/4 cup(s) flour
- Cracked black pepper
- cup(s) vegetable oil
- 3 cup(s) button mushrooms, sliced
- 2 cup(s) carrots, sliced
- 1 1/2 cup(s) chicken broth (low-sodium)
- 1 1/2 cup(s) dry sherry or dry white wine
- 2 1/2 Tbsp. soy sauce
- 2 1/2 Tbsp. yellow mustard
- 2 Tbsp. minced garlic
- 1/2 cup(s) cream
- 1/2 cup(s) sour cream
- Spread pork out on a platter or cookie sheet, moderately sprinkle with pepper and lightly salt (additional salt can be added later in cooking).
- Pour the flour in a large brown paper bag. Put half of the pork in the bag, fold the top to seal and shake gently until the pork is lightly coated with flour. Remove pork to a large bowl and repeat with the remaining pork.
- Put 3 tablespoons of cooking oil in a Dutch oven or stew pot over medium-high heat. When the oil is hot (almost smoking), add half of the pork, stir occasionally, and cook to a medium brown, about 6 to 8 minutes.
- Remove cooked pork to a large bowl.
- Add remaining cooking oil and pork to pan. Cook, sprinkling in the minced garlic for the last couple of minutes of cooking.
- Add all pork back into the pot along with all remaining ingredients. Simmer for 10 to 15 minutes and taste; add salt if desired. Reduce heat to low, cover and simmer for about 50 minutes longer, stirring occasionally (pork should be fork tender).
- Serve on pasta or rice with a large dollop of sour cream. Enjoy!