Caramelized Pork and Apples

Prep Time	Cook Time	Total Time
20 min	20 min	40 min

Prep Time

Cook Time

Total Time

20 min

40 min

Introduction

This caramelized pork and apples skillet is sweet, savory, and full of cozy fall flavor in every tender bite.

Lean pork tenderloin gets pan-seared, then simmered in a glossy brown sugar and soy sauce glaze with soft, cinnamon-kissed apples.

It makes an easy weeknight dinner that still feels special enough for date night or casual entertaining.

How to Make Caramelized Pork and Apples

Prep mode (keeps screen active)

Prep the pork

Pat the pork cubes dry with paper towels so they brown instead of steaming.
Toss them with the salt, pepper, garlic powder, and cinnamon until evenly coated.
Sprinkle the cornstarch over the pork and toss again to create a thin, even coating.
Mix the caramelized sauce

In a small bowl or measuring cup, whisk the brown sugar, soy sauce, chicken broth, and apple cider vinegar.
Add the Dijon mustard, minced garlic, minced ginger, and cornstarch, then whisk until no lumps remain.

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Cook the apples

Melt the butter in a large skillet over medium heat.
Add the diced apples, brown sugar, and cinnamon, and stir to coat.
Cook, stirring occasionally, until the apples are tender and lightly golden around the edges, about 5 to 7 minutes.
Transfer the apples to a bowl and keep the skillet on the stove.
Brown the pork

Add the vegetable oil to the same skillet and warm it over medium high heat.
Arrange the pork in a single layer and let it cook without stirring for 2 to 3 minutes.
Stir and continue cooking until the pork is browned on most sides and just cooked through, about 4 to 6 minutes more.
Add the sauce and apples

Give the sauce a quick stir, then pour it into the skillet with the pork.
Stir to coat the meat and bring the sauce to a lively simmer.
Cook, stirring often, until the sauce turns glossy and thickens enough to coat a spoon, 3 to 5 minutes.
Return the cooked apples to the skillet and gently fold them into the pork and sauce.

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Finish and serve

Simmer everything together for 1 to 2 more minutes so the flavors blend and the apples warm through.
Taste and add a pinch more salt or a splash of vinegar if you like extra brightness.
Serve the caramelized pork and apples hot over rice, mashed potatoes, or simple roasted vegetables.

Substitutions

Pork tenderloin -> boneless chicken thighs

Swap the pork with boneless, skinless chicken thighs for a slightly richer flavor and very juicy, tender bites.

Gala apples -> Honeycrisp or Granny Smith apples

Honeycrisp keeps the sweet profile, while Granny Smith adds tart contrast; both hold their shape and avoid turning mushy.

Soy sauce -> tamari or coconut aminos

Use tamari for a gluten free swap with similar depth, or coconut aminos for a slightly sweeter, milder sauce.

Tips

Dry the pork really well: Blotting off moisture helps the cornstarch cling and gives you beautifully browned pieces instead of pale, steamed pork.
Use a large skillet: Crowding the pan traps steam, so choose a wide skillet and brown the pork in two batches if needed.
Adjust sweetness to taste: If your apples are very sweet, hold back a teaspoon of brown sugar and add it only after tasting the sauce.
Check doneness without overcooking: Cut a thicker cube of pork to peek inside; it should be just barely pink or fully white, still juicy.
Deglaze for extra flavor: If browned bits stick to the skillet, scrape them up when you pour in the sauce for deeper, savory caramel notes.

Nutrition Facts ^*

Energy	345	kcal
Protein	32	g
Total Fat	12	g
Carbohydrates	30	g
Dietary Fiber	3	g

Energy

345

kcal

Protein

Total Fat

Carbohydrates

Dietary Fiber

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep the pork from turning tough and dry?: Use tenderloin cut into even cubes so everything cooks at the same speed. Avoid overcooking; as soon as the center is just barely pink or white, move on to the sauce step. Let the pork rest off heat for a few minutes before serving, which keeps juices inside the meat.
What if my sauce does not thicken enough?: Simmer the sauce a bit longer, stirring often, to let excess liquid evaporate and activate the cornstarch fully. If it is still thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering pan.
What if the sauce becomes too thick or sticky?: Turn the heat to low and splash in a tablespoon or two of water or chicken broth. Stir until the liquid loosens the sauce to a silky, spoon-coating consistency again.
Can I make this ahead or freeze leftovers?: This dish reheats well in a skillet over low heat or in the microwave with a splash of water. Store leftovers in an airtight container in the fridge for up to three days. For freezing, cool completely, freeze up to two months, and thaw overnight in the fridge before gently reheating.