Pork and Apple Casserole #739 6/05

Categories:
casserole, New 2005, pork

2 lb pork tenderloin, trimmed; cubed
1/4 cup flour
1/2 teaspoon Salt
1 teaspoon paprika
6 tablespoon Butter; divided
1 medium onion; thinly sliced
1 cup beef consomme
1/2 cup marsala wine
3 small apples, cut in small pieces

Dredge pork in flour other than above. Heat 4 TB butter in a fry pan and brown the pork on all sides. Place in a 2 quart casserole and place apples over the meat. Add remaining butter to fry pan and saute onion. Sprinkle flour, salt, and paprika over onion and cook for 2 minutes. Add consomme and Marsala and bring to a boil. Cook and stir until thickened. Pour over meat and apples. Bake, covered for 2 1/2 to 3 hours at 250°F .

Yield: 4 servings