Pork & Apples

In my opinion pork should always be served with apples.  This dish turned out fantastic and has a 'fall' like flavour.  Cook, eat. Be merry... 

1.5 - 2 lb Pork loin roast, cubed

1/4 c flour

2 tbsp olive oil, divided

1/2 tsp black pepper

1 medium red onion, chopped

1 cup apple juice (or cider if you have it)

1 cup chicken stock
3 small tart apples, cored and sliced
1/4 c grainy honey mustard

Toss pork cubes with flour to coat.  Heat 1 tbsp olive oil in a large skillet.  Add pork (discard extra flour).  Season with pepper.  Brown pork cubes on all sides over medium heat.  Set pork aside.  Using the same skillet, add the remaining oil and saute onions until soft.  Add pork, apple juice, stock, apples and mustard.  Simmer, covered, for about 50 mins.  Serve in a bowl, as a stew type dish.