Apple Pork Ragu

Apple Pork Ragu (adapted from Fast and Healthy magazine)

12 oz lean boneless pork, cut into 1 inch pieces
1 Medium onion halved and thinly sliced
2 cloves garlic, minced
1 Tbsp olive oil
1/4 cup apple cider (I had a lot of cider left over and found it mixes well with cinnamon/honey for bourbon drinks)
2 Tbsp. tomato paste (I didn't have any on hand used spicy marinara)
2 apples, cored and chopped
1 14.5 oz can of diced tomatoes (do not drain)
1 cup of reduced-sodium chicken broth (I used organic chicken bone broth)
1/4 cup sliced green olives
1/4 cup chopped fresh Italian parsley (one could substitute cilantro)
Cooked polenta (I used organic quinoa)
Parmesan cheese

1) In a 4 quart Dutch oven over medium-high heat, add the oil and cook the pork until initial browning on both sides (a minute, stir, another minute). Add onion and garlic, cook another 5 minutes. Add apple cider. Cook and stir for 2 minutes, scraping up any browned bits from the bottom of the Dutch Oven. Stir in tomato paste. Cook and stir another minute.

2) Stir in apples, diced tomatoes and chicken broth. Bring to boil, reduce heat. Simmer uncovered for 15 minutes. Afterward remove from heat and stir in olives and parsley. Serve over polenta/quinoa and top with Parmesan.