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Ingredients

1 1/2 pounds pork butt, cut into 1-inch cubes
Sea salt and freshly ground black pepper
2 tablespoons canola oil
1 onion, diced (about 2 cups)
1 fennel bulb, cored, diced (about 2 cups)
1 cup dry white wine or water
5 apples, peeled, cored, cut into ¾-inch cubes (about 5 cups)
1/2 cup apple juice or apple cider
1 bay leaf
3 sprigs flat leaf parsley
6 fresh sage leaves, cut into slivers, divided
2 cups gluten-free chicken stock
1 cup diced dried apple rings
14 dried prunes, sliced (about 11/2 cups)

Description

Originating From The Alsace Region Of France, This Dish Combines Both Fresh And Dried Apples, As Well As Apple Juice Or Cider, To Lend A Hint Of Sweetness To The Tender Braised Pork. Use Your Favorite Variety Of Apple Or Try Fuji Or Honeycrisp. Serve With

Wholefoods