CityView Magazine

Cranberry-Apricot Pork Tenderloin Serves 4 1 lb pork tenderloin 3/4 tsp salt 1/4 tsp fresh pepper 1 tsp olive oil 1 cup canned cranberry sauce (the whole berry kind) 1/2 cup sliced dried apricots 1 Tbs cornstarch 1/2 tsp cinnamon 2 tsps grated orange zest Sprinkle the pork with 1/2 tsp of the salt and 1/8 tsp of the pepper. Heat the oil in a large nonstick skillet over medi- um-high heat. Add the pork and cook, turning frequently, until browned, about 6 minutes. Transfer the pork to your crock pot. Combine the cranberry sauce, apricots, cornstarch, cinnamon and the remaining 1/4 tsp salt and 1/8 tsp pepper in a bowl; pour over the pork, turning to coat. Cover and cook until the pork is fork-tender, 3-4 hours on high or 6-8 hours on low. Transfer the pork to a cutting board; cut into 16 slices. Stir the orange zest into the fruit sauce and serve with the pork. Chicken Stew in White Wine Serves 4 Ingredients: 1/3 cup all-purpose flour Salt and freshly ground pepper, to taste 1 chicken, 3 to 4 lbs., cut into 8 serving pieces 3 Tbs extra-virgin olive oil 3 bacon slices, chopped 1 yellow onion, thinly sliced 8 oz. white button mushrooms, quartered 1 lb. red-skinned potatoes, cut into 1/2-inch pieces 2 carrots, cut into 1 inch pieces 3 garlic cloves, crushed 4 fresh flat-leaf parsley sprigs 3 fresh thyme sprigs 1 bay leaf 1 1/2 cups chicken stock 1 1/2 cups white wine A variation on the classic French stew coq au vin which uses white wine instead of the traditional red and also includes potatoes, so it makes a great one-pot meal. After 5 hours in a slow cooker, the chicken is exceptionally tender and juicy. In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly. In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, carrots, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine. Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer's instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately. CityViewNC.com | 25

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