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40 min
|
easy
|
high-protein
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.
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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.
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.
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.
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.
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.
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.
| Energy | 345 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 12 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This caramelized pork and apple skillet shines with a side of creamy mashed potatoes, herbed rice, or buttered egg noodles.
For a bistro-style twist, finish each plate with a sprinkle of fresh thyme leaves and a squeeze of lemon.
These sides complement the meal beautifully.
Carlton, Portland: pork and apples are good without all that mustard, ginger, or vinegar. I just use pork, and apples, brown sugar, salt, pepper, butter. For sauce I use a little soy sauce, small amount of broth and cornstarch. mix this up till smooth. Cook apples first,) I do mine in butter, then take out and Brown pork in same skillet. You can continue to stir it even when sauce starts to thicken. Just take a spoon and turn it around, keep cooking as long as you need or want to. you will have to taste it more than one time. I usually make extra sauce and use a big skillet. But be careful, it will stick. When you are done adding sauce, turn heat down, and continue to cook until it is shiny. Then it is done. If you want more sweet, add bigger spoon of brown sugar. When you get enough sauce, it will coat itself. I you get it to thick, add more broth, or water. Serve with rice
: Your skillet method and extra sauce tips sound very practical.
Gloria: This was so easy and pretty tasty, especially for a different pork recipe. The family really liked it so I?ll be making it again. Next time I might cut back a little on the brown sugar and add a bit more vinegar.
: Glad your family liked it, Gloria; great tweaks.
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