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Pork and Apple Casserole

2 1/4 lbs. pork tenderloin, well trimmed and cubed
1/4 c. flour
1/2 tsp. salt
1 tsp. paprika
6 tbsp. butter
1 onion, thinly sliced
1 c. beef bouillon
1/2 c. Madeira
2 firm apples, cut in small pieces

Dredge pork in flour other than above. Heat 4 tablespoons butter and brown pork. Place in 2-quart casserole and place apples over meat. Add remaining butter to fry pan and saute onion. Sprinkle flour, salt and paprika over onion and cook for 2 minutes. Add bouillon and Madeira 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 degrees.

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