Pig in the Orchard Harvest Stew

• 1 lb pork tenderloin
• 4 slices bacon
• 3 tablespoons flour
• 14 teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon cider vinegar
• 2 medium onions
• 2 garlic cloves, peeled and sliced
• 2 medium carrots (@ 1 cups)
• 1 large apple (@1 cups)
• 1 medium parsnip (@ 1 cup)
• 1 cup apple cider
• 34 cup chicken broth
• 12 cup dry vermouth
• 12 cup cold water
• 14 cup flour
• 2 large russet potatoes
• 1 medium butternut squash (@ 2 cups)

1. Peel and cut up potatoes into 8 pieces.
2. Peel, core and chop apple.
3. Peel and cut up the squash, carrots and parsnip into 3/4 " chunks.
4. Place all of the above into slow cooker.
5. Cube boneless pork (@ 3/4 inch chunks).
6. Combine 3 tbls flour, salt ,and pepper.
7. Toss with meat.
8. Peel and slice onions.
9. Heat up a skillet or saute pan.
10. Fry bacon on med heat until almost crispy.
11. Remove bacon strips and set aside.
12. Sear seasoned pork in the bacon fat on medium high heat until lightly browned.
13. Transfer pork to slow cooker (on top of vegetables).
14. Lower heat in skillet to medium.
15. Saute onions and garlic in pan drippings until translucent.
16. Add them to the slow cooker.
17. Combine apple cider, broth, vermouth and vinegar & pour over meat.
18. Cover, cook on low for 8-9 hours.
19. Turn cooker to high.
20. Blend 1/4 cup flour and 1/2 cup cold water, blend well.
21. Scoop out pork and vegetables.
22. Stir flour and water slurry into liquid in crockpot.
23. Cover, cook 15 minutes or until thickened.
24. Season to taste.
25. Pour over meat and vegetables.
26. Crumble in bacon.
27. Serve hot with bread or rolls.

pork tenderloin, bacon, flour, pepper, salt, cider vinegar, onions, garlic, carrots, apple, apple cider, chicken broth, cold water, flour, russet potatoes, butternut squash

Taken from www.food.com/recipe/pig-in-the-orchard-harvest-stew-330900 (may not work)