recipe: rosemary pork and spiced apples
Stock Pot, Medium High.
Add 2 cups water and bring to a boil. Cook w/o lid just until tender (about 5 minutes).
Set aside liquid (drained off apples) and spiced apples separately. You'll add them both back at specified points in the process.
Now you're ready to brown the meat in a generous amount of olive oil in the spiced pan.
I had 1.83 pounds of meat, but anywhere from 1 1/2 pounds to 2 pounds would work for these amounts.
Add 1/4 tsp cayenne pepper (opt.) and 1/2 tsp rosemary. Brown.
Add spiced liquid from apples back into the pork. Bring to boil, then reduce heat to simmer.
Let cook thoroughly. Just before serving, return apples to pot to ensure warmth and stir in 1/3 cup brown sugar (opt.).
Serve with tangy green beans (or steam-in-a-bag peas for ease) and brown rice. Enjoy!!!