The Pork Tenderloin, Sausage, and Cranberry Stew

This is a meat lovers paradise.  Sausage and pork tenderloin join forces to produce and outstanding recipe.  Can be a stew or soup!

Ingredients

—1 PK (5 Links) Queen City Sausage Dinner Franks of favorite QCS sausage

—5 OZ Queen City Sausage Cottage Ham

—1 LB Pork tenderloin.  Cubed

—1/2 LB. Baby potatoes.

—1 Medium onion.  Diced

—2 OZ Olive oil

—2 Celery stalks.  Diced

—2 Garlic cloves.  Minced

—1.5 TBLS flour

—2 Cups Chicken stock

—1 TBLS Dijon mustard

—1/2 LB Carrots.  Peeled and sliced

—1 Cup Craisins

—Sea salt and black pepper

—Corn starch

Directions

1. Place a stock pot on the stove.  Medium low heat.  Add the oil.  Season the pork with salt and add to the pot to brown.  Remove and set aside

2. Add the onion, celery and carrots to soften but not brown

3. Add the garlic, then add the flour to coat vegetables.  Add the stock, pork, Dijon, and a pinch of salt and pepper.  Bring to a simmer, add the potatoes and cook until the pork is tender.  Add in the sausages for the last 10 minutes. About 45 minutes total

4. Add the Craisins.  Salt and pepper to taste

5. Add corn starch if needed at the end to thicken

PRINT PAGE