Pork-and-Apple Stew

So I found this recipe years ago in the Martha Stewart FOOD magazine. It is one of Joes favorite thing I make and I know that Kent has had it too and has asked for the recipe. So here it is.
Callie I tag you next.

Pork-and-Apple Stew

This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.

Prep: 35 minutes
Total: 45 minutes
Ingredients

Serves 4

* 2 tablespoons vegetable oil
* 1 pound pork tenderloin, cut into 1 1/2-inch cubes (i usually add more pork)
* 3 tablespoons flour
* Salt and pepper
* 1 onion, chopped
* 1/4 teaspoon caraway seeds, (optional)
* 2 cups chicken stock, or reduced-sodium canned broth
* 2 cups water
* 1 tablespoon Dijon mustard
* 1/2 pound green cabbage, shredded (about 2 cups)
* 1/2 pound red potatoes
* 2 tart green apples, such as Granny Smith, unpeeled, cut into 3/4-inch chunks
* 2 tablespoons chopped fresh parsley (the parsley dosen't really add much flavor, so you can
skip it if you want to)

Directions

1. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Toss pork tenderloin with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. (I usually do this part in a ziplock bag, it is less messy) Add meat to the pan, and brown, turning occasionally, about 6 minutes. Transfer to a plate.

2. Reduce heat to medium-low, add remaining 1 tablespoon oil, onion, and caraway seeds, if using, and cook until onion softens, about 3 minutes. Stir in remaining 1 tablespoon flour. Stir in stock, water, mustard, cabbage, potatoes, and 3/4 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Add apples, and continue cooking, covered, for 10 minutes.

3. Just before serving, stir in reserved pork cubes, any juices that have accumulated on the plate, and chopped parsley. Simmer stew gently until pork is heated through, about 2 minutes (cooking it longer will make it tough).