- 1 Pure Flavor® Alonna™ Canary Melon, sliced
- 12 button mushrooms, sliced in half
- 6 fresh sage leaves, thinly sliced
- 1 yellow onion, diced
- 1 lb pork shoulder, cut into chunks
- 1 ¾ cups beef stock
- 1 cup apple cider
- ⅓ cup heavy cream
- 4 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp paprika
- 2 tsp minced garlic
- ½ tsp salt
- ½ tsp pepper
Preheat the oven to 325°F.
Add oil to a large Dutch oven and heat over medium-high heat. Add the pork shoulder and season with salt & pepper. Brown the pork on both sides for 5 minutes.
Turn the heat down to medium-low and add onions, mushrooms, and garlic. Cook for 5 minutes, stirring occasionally until the onion softens.
Sprinkle over the flour and toss to coat. Pour in apple cider & beef stock, then add fresh sage.
Increase heat to medium-high and bring it to a boil, scraping up any bits that might have stuck to the bottom of the pan. Cover and bake in the oven for 60 minutes.
Remove from the oven and add in the sliced melons and cream. Stir together, place the lid back on the dish and place back in the oven for 20 minutes.
Remove from the oven and serve warm.
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