1 1/2 lbs. lean boneless pork, cut into 1-inch cubes
1/3 c. flour
1/3 c. vegetable oil
1 1/2 c. apple cider or apple juice
2 carrots, sliced
1 sm. onion, sliced
1/2 tsp. rosemary
1 bay leaf
1 tsp. salt
1/2 tsp. pepper

Thoroughly dredge pork with flour. Heat oil in large fry pan until hot. Carefully add pork; cook until browned on all sides. Remove pork; drain on paper towels. Place in casserole.

Drain oil from pan. Pour in cider; heat and stir to remove browned pieces from pan. Add carrots, onion, rosemary, bay leaf, salt, pepper and hot cider to casserole; cover. Bake in 325 degree oven for 2 hours until meat is tender. Remove bay leaf. Yield: 4 servings.