- 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
- 1 tablespoon Rustic Rub
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1/2 cup chopped onions
- 1/4 cup chopped bell peppers
- 1/4 cup chopped celery
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 2 tablespoons flour
- 1 tablespoon minced garlic
- 1 pound turnips, peeled and cubed (about 3 cups)
- 2 cups Chicken Broth
- 1 tablespoon chopped fresh parsley
Toss the pork with the rub in a bowl and refrigerate for at least 1 hour.
Heat the oil and butter in a large skillet over medium-high heat. Add the pork and brown evenly. Season the onions, bell peppers, and celery with the salt and cayenne. When the pork is brown, remove from the skillet with a slotted spoon. Set aside.
Add the flour to the oil and butter in the skillet. Stirring constantly for 4 to 5 minutes, make a medium brown roux, the color of peanut butter.
Add the onions, bell peppers, and celery and cook for 2 to 3 minutes, or until slightly wilted. Stir in the garlic. Return the pork to the skillet and cook, stirring constantly, for 3 to 4 minutes. Add the turnips and broth. Stir to mix well. Bring to a boil, cover, then reduce heat to low, and cook stirring occasionally, for 55 minutes or until the pork is tender. Stir in the parsley and serve immediately.