4Tbsp.canola oil, divided,
*salt and pepper,
2celery stalks, rough chopped,
1(6 oz. btl.) apple cider vinegar,
1ctn. (32 oz.) Central Market Organics Low Sodium Chicken Broth, divided,
1Tbsp.all purpose flour,
3potatoes, cooked & mashed,
1Preheat oven 325°F.
2Add 2 Tablespoons canola oil to a roasting pan and bring to Medium-High heat.
3Season pork with salt and pepper, and sear on all sides until dark brown, adjusting flame to prevent burning. Remove to a plate and set aside.
4In same roasting pan add onions, celery, garlic and remaining oil. Sauté 10 minutes. Add bay leaves, vinegar, brown sugar and 3 cups chicken broth.
5Mix flour and remaining chicken broth in a small bowl until smooth. Pour mixture into roasting pan liquid, stirring constantly to prevent lumps.
6Return pork to roasting pan, bring to a boil, cover, and place in oven.
7Bake 2 1/2 hours. Best served over mashed potatoes.
Calories: 490, Total Fat: 28g, Saturated Fat: 7g, Sodium: 280mg, Carbohydrates: 27g, Dietary Fiber: 3g, Protein: 31g