Instructions: This is one of my familys favorite dishes to make each fall after weve been apple picking and the remaining cider starts to turn hard. I also use apple cider that has not been pasteurized for this dish. If I cannot get unpasteurized cider, I use bottled hard cider found in the wine departments at stores or I add a dry white wine in place of some of the cider (to taste).

Dredge the pork with the flour. Heat the oil until sizzling (test with a pinch of flour). Add the pork and cook until browned, stirring occasionally. Remove with a slotted spoon and place in a casserole or crockpot. Drain the excess oil from the pan. Pour in the cider. Heat and scrape up the browned bits. Add the carrots, leeks and rosemary to the pork and then stir in the hot cider, salt and pepper. Cover and bake at 325 degrees for 2 hours or until tender. If using a crockpot, bring the mixture to a simmer on the high setting and then reduce the temperature and cook for several hours.

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