Dilled blanquette of pork Recipe

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Dilled blanquette of pork

Artist:	_	Yield:	12
Categories:	Entrees, Meats, Pork	Rating:	0
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Ingredients:

3	lbs	Boneless pork loin
		- cut into 1-inch cubes
8	tbsp	Butter, divided
8	tbsp	Flour, divided
3/4	tsp	Freshly grated nutmeg
1	tsp	Salt
1 1/2	tsp	Freshly ground black pepper
2 1/2	cup	Peeled carrots
		- sliced on the diagonal
2	large	Onions, coarsely chopped
6	tbsp	Finely chopped fresh dill
4	cup	Chicken broth
1	cup	Evaporated skimmed milk

Procedures:

1	Heat oven to 350 °F.
2	Melt 4 tablespoons butter in a heavy dutch oven.
3	Add the pork and cook over medium-low heat, turning frequently, until lightly browned, 10-15 minutes.
4	Stir 4 tablespoons of flour together with the nutmeg, salt and pepper; sprinkle over the pork.
5	Continue to cook over low heat, stirring, for 5 minutes.
6	Add the carrots, onions, 4 tablespoons of the dill and enough broth to just cover the meat and vegetables.
7	Bring mixture to a boil, cover and bake for 1 ?hours.
8	Remove from oven, remove solids from stew with a slotted spoon, set aside.
9	Carefully remove liquid to a large bowl, set aside.
10	Return pot to medium heat and melt remaining 4 tablespoons butter in it.
11	Sprinkle in the remaining 4 tablespoons flour, and cook over low heat, stirring constantly, for 1 minute.
12	Whisk in the reserved cooking liquid and bring to a simmer.
13	Cook slowly, stirring constantly until slightly thickened, for 5 minutes.
14	Whisk in the evaporated milk, remaining 2 tablespoons dill, and season with additional salt, pepper and nutmeg to taste.
15	Return the pork and vegetables to the casserole and simmer to heat through, about 5 minutes.
16	Makes 12 servings.
17	Cover, refrigerate up to three days.
18	Reheat gently before serving.