Pork Cider Casserole 9/98

Categories:
casserole, pork

1 lb pork loin; 3/4 cubes
1 quart water
1 cup apple cider
3/4 can chicken broth; undiluted
1/2 cup celery; chopped
1/2 cup onion; chopped
1 tablespoon parsley
1 bay leaf; crumbled
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup evaporated milk or cream
1 egg yolk
1 1/2 tablespoon butter; softened
1 1/2 tablespoon flour
1/2 tablespoon lemon juice
1 mcintosh apple; sliced
1 cup shredded cheddar
1 wild rice or couscous

Place pork in a dutch oven with the water. Heat to boiling; reduce heat; simmer for 2 minutes. Drain: discard liquid. Clean pot. rinse meat with cold water. Combine cider, broth, onion, celery, parsley, bay leaf, thyme, salt, paprika, and pepper in the dutch oven. Add pork. Heat to boiling; reduce heat. Simmer partially covered until meat is temeder, about 3/4 hour. Mix milk and egg yolk; stir into pork mixture. Work butter and flour together with fork on a small plate; whisk into pork mixture. Cook, stirring until thickened. Stir in lemon juice. Heat oven to 350. Place pork mixture in a casserole. Arrange apple slices in concentric circles on top. Sprinkle with cheese. Bake until cheese is melted and brown, 20-35 minutes. Serve over wild rice or Couscous.

Yield: 3 servings