2 lbs. lean pork, cut into 1" cubes
2 tbsp. all-purpose flour
2 tbsp. butter
2 tbsp. oil
2 med. onions, slivered
2 cloves garlic, minced
1 1/2 c. sparkling apple juice
1/4 tsp. each salt & pepper
1 heaping tsp. coriander or 1/2 tsp. dried sage leaves & 1/4 tsp. grated lemon rind
2 med. carrots, cut into 1" pieces
2 tart apples, pared, cored, cut into wedges
1/2 lb. mushrooms, quartered or halved (optional)
1 tbsp. cornstarch
Parsley, for garnish (optional)

Trim pork of any excess fat, if necessary. Dust with flour; set aside.

In a heavy Dutch oven, heat 1 tablespoon each of butter and oil. Add half of the meat. Brown.

Remove to a plate. Repeat with remaining butter, oil and pork. Return all meat to pot.

Stir in onions, garlic, 1 cup apple juice, salt and pepper, coriander or sage and carrots.

Bring to a boil. Lower heat. Cover.

Simmer for 45 to 60 minutes until pork is tender.

Add mushrooms, if used, and apples. Simmer 15 to 20 minutes longer until apples are very soft and almost falling apart.

Dissolve cornstarch in remaining apple juice. Stir into pot. Cook until slightly thickened. Serve steaming hot.

Good served with riced potatoes with melted butter. Makes 4 to 6 servings.

Tips: To sliver an onion, slice in half lengthwise. Cut off ends and peel off skin. Slice in slivers lengthwise.