Pork, bacon, sweet potatoes, cider and cranberries – what could be more “Fall-ish”? When the leaves begin to turn and the weather cools down, I love cranking up a big pot of this stew for my family and friends. This is also a tasty slow cooker recipe and when I opt for this cooking method, I wait to add the cooked bacon just before serving the stew.
6 slices bacon, cut into 1/2-inch pieces
1 lb. pork tenderloin, cut into bite-size pieces
10 1/2 oz. can condensed French onion soup
1 cup Louisburg Cider Mill apple cider (may substitute apple juice, if desired)
1 very large or 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces (about 3 cups)
1/3 cup dried cranberries
kosher salt and freshly ground black pepper, to taste
Cook bacon in your favorite cast iron Dutch oven over medium high heat until bacon is browned and crispy; remove from pot to a paper towel-lined plate to drain away fats. Remove all but a small amount of bacon drippings, then add half of pork tenderloin pieces and brown nicely on all sides; remove from pot and keep warm. Repeat with remaining half of pork tenderloin pieces; when second half is nicely browned, return first half of pork tenderloin pieces and bacon to the pot; add soup, cider and sweet potatoes and bring to a boil. Reduce heat and cover pot; simmer for 25-30 minutes or until sweet potatoes and pork tenderloin pieces are fork-tender. Add cranberries toward the end of cooking time, stirring to combine. Season to taste with salt and pepper.
This recipe was created on WIBW 13 News This Morning, Oct. 2014, as part of Chef Alli’s Farm Fresh Kitchen. For more information on From the Land of Kansas and Kansas products, visit their website.
Now You’re Cookin’,