Caramelized Pork and Apples
38 min
|
easy
Recipe by Eunice
Introduction
Think classic pork and apples with a soy-ginger caramel twist: seared tenderloin and buttery Gala cubes in a glossy brown sugar, garlic, Dijon, and cider vinegar glaze that actually tastes like something.
Fast enough for weeknights and cozy for fall dinners, this sweet-savory skillet turns sticky and tender, perfect over rice or mashed potatoes, and it disappears quick.
Ingredients (4 servings)
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Ingredients for the Pork:
- 1½ lb pork tenderloin, cut into bite-sized cubes pork tenderloin 24 oz
- ¾ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp garlic powder garlic powder 0.05 oz
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
- 1½ Tbsp cornstarch cornstarch 0.43 oz
- 1½ Tbsp vegetable oil vegetable oil
Ingredients for the Apples:
- 1½ medium Gala apples, peeled, diced into small cubes Gala apples 1.5 ct medium
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- ¾ tsp brown sugar, packed brown sugar 0.11 oz
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
Ingredients for the Caramelized Sauce:
- 3 Tbsp brown sugar, packed brown sugar 1.29 oz
- 3 Tbsp soy sauce soy sauce 1.5 fl oz
- ⅓ cup chicken broth chicken broth 2.64 fl oz
- 1½ Tbsp apple cider vinegar apple cider vinegar 0.75 fl oz
- 2 tsp Dijon mustard Dijon mustard 0.38 oz
- 2 cloves of fresh garlic, minced garlic 0.18 head (for fresh garlic)
- ¾ tsp fresh ginger root, minced fresh ginger root 0.05 oz
- ¾ tsp cornstarch cornstarch 0.07 oz
How to Make Caramelized Pork and Apples
-
Prep the pork
Pat the pork cubes very dry with paper towels so they sear instead of steam.
Toss with salt, black pepper, garlic powder, and cinnamon until evenly coated.
Sprinkle on the cornstarch and toss again to create a thin, clinging layer.
-
Mix the caramelized sauce
In a bowl, whisk brown sugar, soy sauce, chicken broth, apple cider vinegar, Dijon, garlic, ginger, and cornstarch until smooth with no lumps.
-
Sear the pork hot and fast
Heat vegetable oil in a large skillet over medium high until it shimmers.
Add half the pork in a single layer and do not move it for 1 to 2 minutes so a crust forms, then stir and cook until just cooked through, about 4 to 5 minutes total.
Transfer to a plate and repeat with the remaining pork.
-
Caramelize the apples
Lower heat to medium, add butter to the same skillet, then the diced apples, brown sugar, a pinch of salt, and cinnamon.
Cook, stirring occasionally, until the apples soften slightly and the edges caramelize, about 3 to 5 minutes.
Transfer apples to the plate with the pork and keep the skillet on the stove.
-
Build the sauce in the fond
Return heat to medium, splash in 1 to 2 tablespoons water to loosen any browned bits, and scrape them up with a spatula.
Pour in the sauce mixture and simmer, stirring, until it turns glossy and thick enough to coat a spoon, about 1 to 2 minutes.
-
Combine and glaze
Return the pork and apples, along with any accumulated juices, to the skillet and toss to coat.
Simmer 1 minute so everything is hot and lacquered.
-
Finish and rest
Turn off the heat and let the pan sit 2 minutes to let the sauce set on the pork.
Taste and adjust with a tiny splash of vinegar for brightness or a pinch of brown sugar for roundness if needed.
-
Serve
Serve over rice, mashed potatoes, or garlicky greens so that glossy sauce has a place to land.
Substitutions
- Pork tenderloin -> Boneless skinless chicken thighs
- Swap pound for pound and sear 6 to 8 minutes until just cooked; thighs stay juicy and take well to sweet salty glaze while keeping the silky cornstarch finish.
- Soy sauce -> Tamari or coconut aminos
- Use tamari for gluten free with the same umami and body or coconut aminos for a sweeter, less salty vibe; if using aminos, cut the brown sugar by about one third to keep the sauce balanced.
- Gala apples -> Honeycrisp, Pink Lady, or firm pears
- Honeycrisp or Pink Lady hold shape and bring a tart snap in the same color family, while firm pears make a suave, floral twist that caramelizes beautifully without turning mushy.
Tips
- Dry pork equals browned pork
- Moisture is the enemy of crust, so really blot the cubes before seasoning and starching for those caramelized edges that grab sauce.
- Batch cook to avoid steaming
- Crowding drops pan temperature and you lose sear; cook in two batches and resist stirring for the first minute so the fond can build.
- Whisk the slurry until glossy
- Cornstarch loves to clump, so whisk the sauce until it looks uniform and slightly foamy before it hits the heat for a glassy, lump free finish.
- Use the fond like gold
- A tiny splash of water or broth lifts those brown bits and turns them into pure flavor that anchors the sauce.
- Control the texture of apples
- Dice them evenly and pull them while still a touch firm because they finish softening when tossed back in the hot sauce.
- Temperature matters for tenderness
- Pork hits peak succulence at 145 F; pull it as soon as it is there and let the brief rest in sauce do the work.
Nutrition Facts *
| Energy | 406 | kcal |
|---|---|---|
| Protein | 42 | g |
| Total Fat | 13 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pork came out tough, what went wrong?
- It likely overcooked or simmered too long in the sauce; sear hot and fast to 145 F, then cut the heat and let it rest a couple minutes so fibers relax.
- The sauce is too thin, how do I fix it?
- Simmer 30 to 60 seconds more while stirring; if still loose, whisk 1 teaspoon cornstarch with 2 teaspoons cold water and add in small amounts until it clings to a spoon.
- The sauce tastes too salty, how can I balance it?
- Add a splash of unsalted chicken broth and a pinch of brown sugar, then a small dash of cider vinegar to reset the sweet salty tang balance.
- My apples turned mushy, how do I keep them firm?
- Use firm baking varieties, dice larger, and cook just until the edges caramelize; keep them out of the pan until the very end so they do not overcook.
- Can I make this ahead for meal prep?
- Yes, undercook the pork slightly, keep apples and pork separate from the sauce, and combine while reheating gently on medium low so the glaze stays silky.
- Can I add vegetables without watering down the sauce?
- Blanch broccoli or green beans until crisp tender, pat dry, then toss in at the end so they soak up glaze without diluting it.
Serving Suggestions
Big city move is to shower this with thinly sliced scallions and a pinch of toasted sesame seeds, then serve it over coconut rice so the sauce gets creamy and fragrant.
If you want heat, stir in a teaspoon of chili crisp at the end for a slow burn that loves the sweet apples, or finish with a tiny nub of cold butter for extra gloss if you are feeling decadent.
More pairings:
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