Shelly's Recipe

DILLED BLANQUETTE OF PORK

Category: Roasts/Tenderloins - Pork

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.