↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
3 lb boneless pork loin, cut into 1 inch cubes
8 tbsp butter, divided
8 tbsp flour, divided
3/4 cup grated nutmeg
1 tsp salt
1 1/2 tsp pepper
2 1/2 cups peeled carrots, sliced on a diagonal
2 large onions, coarsely chopped
6 tbsp finely chopped fresh dill
4 cups chicken broth
1 cup evaporated milk
Preheat oven to 350. Melt 4 tbsp butter in a Dutch oven. Add pork and cook over medium-low heat, turning frequently, until lightly browned, 10-15 minutes. Stir 4 tbsp flour with nutmeg, salt and pepper. Sprinkle over pork. Continue to cook over low heat, stirring for 5 minutes.
Add vegetables, 4 tbsp dill and enough broth to just cover meat and vegetables. Bring mixture to a boil, cover and bake for 1 1/2 hours. Remove from oven, remove solids from stew with a slotted spoon, set aside.
Carefully remove liquid to a large bowl, set aside. Return pot to medium heat and met remaining 4 tbsp butter. Sprinkle in remaining 4 tbsp flour, cook over low heat, stirring constantly for 1 minutes. Whisk in reserved cooking liquid and bring to a simmer. Cook slowly, stirring constantly until slightly thickened, about 5 minutes. Whisk in pepper and nutmeg, to taste.
Return pour and vegetables to casserole and simmer to heat through, about 5 minutes. NOTE: Can be made in advance, cover and refrigerate for up to 3 days. Reheat gently before serving.
view more member recipes
DILLED BLANQUETTE OF PORK
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
3 lb boneless pork loin, cut into 1 inch cubes
8 tbsp butter, divided
8 tbsp flour, divided
3/4 cup grated nutmeg
1 tsp salt
1 1/2 tsp pepper
2 1/2 cups peeled carrots, sliced on a diagonal
2 large onions, coarsely chopped
6 tbsp finely chopped fresh dill
4 cups chicken broth
1 cup evaporated milk
Preheat oven to 350. Melt 4 tbsp butter in a Dutch oven. Add pork and cook over medium-low heat, turning frequently, until lightly browned, 10-15 minutes. Stir 4 tbsp flour with nutmeg, salt and pepper. Sprinkle over pork. Continue to cook over low heat, stirring for 5 minutes.
Add vegetables, 4 tbsp dill and enough broth to just cover meat and vegetables. Bring mixture to a boil, cover and bake for 1 1/2 hours. Remove from oven, remove solids from stew with a slotted spoon, set aside.
Carefully remove liquid to a large bowl, set aside. Return pot to medium heat and met remaining 4 tbsp butter. Sprinkle in remaining 4 tbsp flour, cook over low heat, stirring constantly for 1 minutes. Whisk in reserved cooking liquid and bring to a simmer. Cook slowly, stirring constantly until slightly thickened, about 5 minutes. Whisk in pepper and nutmeg, to taste.
Return pour and vegetables to casserole and simmer to heat through, about 5 minutes. NOTE: Can be made in advance, cover and refrigerate for up to 3 days. Reheat gently before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Dilled Cucumbers
by sgre52160
2 medium cucumbers, peeled and thinly sliced 1/2 tsp. salt 1/2 cup sour cream 1 tbsp lemon juice 2 tbsp finely chopped green onion 1/8 tsp. pepper 1/4 tsp. sugar 1 tbsp chopped fresh dill In
by sgre52160
2 medium cucumbers, peeled and thinly sliced 1/2 tsp. salt 1/2 cup sour cream 1 tbsp lemon juice 2 tbsp finely chopped green onion 1/8 tsp. pepper 1/4 tsp. sugar 1 tbsp chopped fresh dill In
Dilled Crab Dip
by sgre52160
1 (8 oz) pkg cream cheese, room temperature 1/2 cup mayonnaise 1 tbsp prepared horseradish and Worcestershire sauce 2 tbsp fresh dill, chopped 1 (7 1/2 oz) can crabmeat, flaked and cleaned Comb
by sgre52160
1 (8 oz) pkg cream cheese, room temperature 1/2 cup mayonnaise 1 tbsp prepared horseradish and Worcestershire sauce 2 tbsp fresh dill, chopped 1 (7 1/2 oz) can crabmeat, flaked and cleaned Comb
Dilled Salmon Dip
by sgre52160
1 can cream of celery soup 1/4 cup mayonnaise or sour cream-filled chocolate sandwich cookies 2 tbsp prepared horseradish 1 tsp dried dill weed, crushed 1/8 tsp pepper 1 (7 1/2 oz) can salmon, d
by sgre52160
1 can cream of celery soup 1/4 cup mayonnaise or sour cream-filled chocolate sandwich cookies 2 tbsp prepared horseradish 1 tsp dried dill weed, crushed 1/8 tsp pepper 1 (7 1/2 oz) can salmon, d
Dilled Shrimp Dip
by sgre52160
1/2 cup milk 2 (8 oz) pkg cream cheese, softened 2 (4 1/2 oz) cans shrimp, rinsed, drained and chopped for frozen salad shrimp, thawed, rinsed and chopped 2 tsp lemon juice and Worcestershire sauce
by sgre52160
1/2 cup milk 2 (8 oz) pkg cream cheese, softened 2 (4 1/2 oz) cans shrimp, rinsed, drained and chopped for frozen salad shrimp, thawed, rinsed and chopped 2 tsp lemon juice and Worcestershire sauce
Dilled Shrimp
by sgre52160
Shrimp: 1/4 cup salt 1/3 cup sugar 1 large bunch fresh dill, or 1/4cup dried dill 2 lb medium shrimp (30 to 40 per lb) Marinade: 2 tbsp vegetable oil 1 tbsp white wine vinegar 1 tbsp mince
by sgre52160
Shrimp: 1/4 cup salt 1/3 cup sugar 1 large bunch fresh dill, or 1/4cup dried dill 2 lb medium shrimp (30 to 40 per lb) Marinade: 2 tbsp vegetable oil 1 tbsp white wine vinegar 1 tbsp mince
view more member recipes