About 2 tablespoons mild olive oil or vegetable oil
1 1/2 pounds pork tenderloin, cut into 3/4- to 1-inch cubes
2 tablespoons flour
1 medium (4 ounces) onion, cut into 1/2-inch dice, preferably a sweet onion
1 large (8 ounces) Granny Smith apple, peeled, cored and cut into 1/2- to 3/4-inch dice
1 teaspoon ground allspice, or more to taste
2 cups apple cider
1 cup low-sodium chicken broth
1 1/2 pounds Yukon gold or all-purpose potatoes, peeled and cut into 3/4-inch cubes
1/2 teaspoon salt
2 tablespoons light brown sugar
2 bunches chives, chopped (1/4 cup)
Heat a teaspoon or two of the oil in a large, shallow braising pan, wok or skillet. Working in batches, add the cubes of pork and cook for 5 or 6 minutes per batch, until they lose their raw look and are lightly browned; add oil as needed. Transfer browned pieces to a shallow bowl. When all pork is browned, lightly toss the cubes with the flour.
Preheat oven to 325 F.
Add a little more oil and the onion to same pan, wok or skillet; cook over medium heat for 3 to 4 minutes, until onion softens. Add the apple pieces and increase heat to medium-high. Cook for about 4 minutes, stirring, until apple pieces soften. Add the allspice, apple cider and chicken broth; increase heat to high, bringing liquids to a boil. Cook for 6 to 8 minutes, boiling, until liquid reduces by half, then reduce heat to low, add the potatoes, pork and any accumulated juices, the salt and brown sugar. Stir to combine, then cover and transfer to preheated oven. Let cook until the potatoes tender, 30 to 35 minutes. Uncover and let sit for 5 minutes, then add the chives and serve.
If dish seems watery after its time in oven, return it to stove top and reduce braising liquid until slightly thickened. That will take only a few minutes, and it's not necessary to remove other ingredients.
Makes 5 to 6 servings.