Spiced Pork & Apples
Submitted by casey11
Spiced pork and apples is a quick stir-fry of thin-sliced pork tenderloin tossed with cinnamon, cloves, nutmeg, and white pepper, then simmered with apples in a tangy apple juice glaze. Ready in 30 minutes over rice.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minThis is dinner for two on a weeknight, and it leans into the classic pork and apple pairing in a way that’s lighter than a Sunday roast. The whole thing is built around lean tenderloin and a glossy pan sauce that comes together in the same skillet.
Slicing the pork thin against the grain (you want pieces no thicker than a quarter inch) is what keeps it tender in the four-minute sear. Cut with the grain and even premium tenderloin will read chewy. A partially frozen tenderloin slices much more cleanly.
The spice rub is doing a lot of work for such a short list. Cinnamon, cloves, and nutmeg hit warm autumn notes that play directly to the apple. White pepper instead of black gives a subtle heat without dark specks in the finished sauce.
Leave the apple skin on. It holds the slices together as they cook and adds color and pectin that helps the sauce thicken naturally alongside the cornstarch.
Serve over rice to soak up every drop of the spiced glaze.
Chef Tips
- Mix the cornstarch into cold apple juice, never hot. It clumps if added to warm liquid.
- Choose a firm-fleshed apple like Honeycrisp, Pink Lady, or Granny Smith. Soft apples will fall apart in the pan.
- Don’t crowd the skillet. The pork should sizzle when it hits the oil, not steam.
- Garnish with sliced scallions or toasted almonds for a touch of contrast.
Variations
- Substitute boneless chicken breast for the pork.
- Add 2 tablespoons golden raisins or dried cranberries to the sauce for extra fruit.
- Splash in 1 tablespoon bourbon with the apple juice for a richer pan sauce.
Ingredients
Directions
Cut pork across grain into very thin slices.
Blend spices and sprinkle over pork; set aside.
Blend apple juice, soy sauce, vinegar and cornstarch in small bowl; set aside.
Heat oil in medium skillet over medium-high heat.
Add pork and cook, stirring constantly, 4 minutes or until browned.
Remove pork from skillet.
Add apple to skillet; stir and cook until apple is lightly browned.
Return pork to skillet; add apple juice mixture and cook, stirring, until sauce is thickened.
Serve over rice.
Microwave Oven Instructions: Follow first three lines of conventional method.
Combine oil and pork in medium microproof baking dish .
Cover and cook on HIGH (maximum power) 1 minute.
Stir and cook on HIGH one more minute.
Add apples; cover and cook 2 minutes.
Add apple juice mixture, stir, and cook uncovered on HIGH power 1 minute.
Pour liquid into 1-cup glass measuring cup.
Cook uncovered on HIGH 1 minute; pour over pork mixture.
Let stand 2 minutes. Serve over rice.
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