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Dijon & Apple Cider Braised Pork
Dijon & Apple Cider Braised Pork

Dijon & Apple Cider Braised Pork

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Cook Minutes 4 Hr
Prep : 1 Hr Cook: 3 Hr
A Dutch oven and a little time is all you need to make this savoury, tender braised pork recipe. The pork is fall-apart tender and the sauce is loaded with autumnal flavours. Make it this weekend for Sunday dinner, or serve as part of your next big family meal. Once it goes in the oven, it's hands free while you get on with your day -- the pork will braise to perfection all on its own.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil
1 boneless pork shoulder (2-1/2 lb./1.1 kg), trimmed
1 small onion, coarsely chopped
4 cloves garlic, crushed
1/2 cup white wine, uncooked
2 Tbsp. Heinz Dijon Mustard
1 cup Heinz Apple Cider Vinegar
2 cups 25%-less-sodium chicken broth
2 Tbsp. chopped fresh parsley
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How do I make it ?
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Step 1
Heat oven to 325°F.
Step 2
Heat oil in ovenproof Dutch oven on medium-high heat. Add meat; cook 3 to 4 min. on each side or until evenly browned on all sides. Remove meat from pan; set aside.
Step 3
Add onions and garlic to Dutch oven; cook 5 to 7 min. or until tender, stirring frequently. Add wine; stir. Bring to boil, stirring frequently; cook and stir 3 min. Add mustard, apple cider and chicken stock; mix well. Return meat to Dutch oven. Bring liquid to boil; cover. Place Dutch oven in oven.
Step 4
Bake 2-1/2 to 3 hours or until meat is tender and done (145°F). Remove meat from pan; set aside.
Step 5
Pour liquid from Dutch oven through strainer into bowl. Discard strained solids. Return strained liquid to pan; cook on medium heat 8 to 10 min. or until reduced by half, stirring occasionally.
Step 6
Cut meat into 8 equal pieces; return to Dutch oven. Cook 2 to 3 min. or until heated through. Remove pan from heat. Stir in parsley.
Kraft Kitchen Tips!
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Variation
Omit the wine and increase the chicken stock to 2-1/2 cups.
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Serving Suggestion
Serve with roasted root vegetables, such as carrots or turnips.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Fat 19 g
Saturated fat 6 g
30 %
Cholesterol 70 mg
Sodium 210 mg
9 %
Carbohydrate 2 g
Fibre 0 g
Sugars 0 g
Protein 21 g
Vitamin A
0 %
Vitamin C
4 %
Calcium
2 %
Iron
10 %
Servings
10 servings, 1/10 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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