Caramelized Pork and Apples

This Caramelized Pork and Apples recipe is the perfect way to bring cozy fall flavors to your dinner table. Tender pork cubes are seasoned and cooked to a golden crisp before mingling with sweet, caramelized apples and a luscious sauce infused with garlic, ginger, and a touch of Dijon mustard. The balance of savory and sweetness in this dish creates a comforting meal that feels like a warm embrace on crisp evenings.

I first made this during an unexpected chilly fall evening and the family’s smiles around the dinner table made it an instant favorite. Now it’s a goto whenever I want something satisfying that doesn’t require hours in the kitchen.

Ingredients

• Pork tenderloin: cut into bitesize cubes for quick and even cooking
• Salt: for seasoning that brings out the natural flavors of the pork
• Black pepper: to add subtle heat
• Garlic powder: for depth without overwhelming fresh garlic notes
• Ground cinnamon: to complement the sweetness of the apples and add warmth
• Cornstarch: to help give the pork a slightly crisp finish and thicken the sauce
• Vegetable oil: with a high smoke point, ideal for browning meat without burning
• Gala apples: peeled and diced, chosen for their crispness and ability to hold shape when cooked
• Unsalted butter: for caramelizing the apples with a rich, creamy flavor
• Brown sugar: packed to help caramelize and enhance the natural sweetness of the apples and sauce
• Ground cinnamon: for warm spice in the apples
• Brown sugar soy sauce and chicken broth: combine to make the rich and tangy base for the caramelized sauce
• Apple cider vinegar: adds bright acidity balancing the sweetness
• Dijon mustard: for a delightful, slightly sharp tang in the sauce
• Fresh garlic and ginger: minced finely for aromatic punch and complexity

Instructions

Prepare the Pork Cubes:

Start by seasoning the pork cubes thoroughly with salt, black pepper, garlic powder, and ground cinnamon. You want an even coating to infuse the meat with flavor. Sprinkle the cornstarch evenly over the pork and toss gently to coat each piece while shaking off any excess cornstarch that might clump. This step is essential for a great texture when cooking.

Cook the Pork:

Heat the vegetable oil in a skillet over mediumhigh heat. Make sure the pan is hot enough to sizzle before adding the pork. Cook the pork cubes in two batches so they aren’t crowded. Each batch needs about 2 to 3 minutes per side until the meat is golden brown and nicely caramelized. Once done, transfer the pork to a plate lined with paper towels to drain any excess oil.

Caramelize the Apples:

In a separate pan over medium heat, melt the unsalted butter. Add the diced apples, brown sugar, and ground cinnamon. Stir occasionally while cooking the apples for about 4 to 5 minutes or until they soften and caramelize. This brings out their natural sweetness and adds a beautiful golden color.

Prepare the Caramelized Sauce:

In a small bowl, combine the brown sugar, soy sauce, chicken broth, apple cider vinegar, Dijon mustard, minced garlic, minced ginger, and cornstarch. Whisk these ingredients until the cornstarch is completely dissolved. This mixture will thicken and provide a glossy coating to the dish.

Assemble the Dish:

Return the browned pork to the skillet and add the caramelized apples. Pour the sauce mixture over the contents and cook over medium heat, stirring to ensure everything is coated evenly. Continue cooking until the sauce thickens and clings to the pork and apples, about 2 to 3 minutes. Once thickened, the dish is ready to serve.

Pork tenderloin is my favorite choice here because it cooks quickly and stays tender without drying out. The apples add such a nice textural contrast and sweetness that really make this dish stand out. I remember making this for a small dinner party last fall and everyone kept complimenting the warmth and balance of flavors it was exciting to see a simple recipe delight so many.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. To reheat gently, cover the dish and warm it on the stove over low heat or in the microwave, stirring occasionally to avoid drying out the pork. If the sauce seems too thick after reheating, add a splash of chicken broth to restore its creamy consistency.

Ingredient Substitutions

Try chicken thighs instead of pork for a juicy, flavorful alternative that absorbs the sauce beautifully. Swap the Gala apples for pears if you want a subtler sweetness and softer texture, which pairs nicely with the pork. Use honey in place of brown sugar in the sauce for a glossier finish and a delicate floral note.

Serving Suggestions

Pair this dish with creamy garlic mashed potatoes or fluffy basmati rice to soak up the caramelized sauce. A crisp Chardonnay or a warm spiced apple cider will complement the sweet and tangy flavors nicely. Adding freshly chopped parsley on top gives a fresh pop of color and brightness.

This caramelized pork and apples recipe is an easy way to celebrate fall flavors any night of the week. Serve it with mashed potatoes or rice for a comforting, complete meal.

Common Questions About Recipes

→ How can I ensure the pork browns evenly?

Heat the skillet well before adding pork and avoid overcrowding. Cook in batches for a golden crust.

→ Can I prepare the apples in advance?

Yes, caramelize apples ahead and store airtight in the fridge. Reheat gently before combining with pork.

→ What if the sauce becomes too thin?

Simmer longer to reduce or stir in a cornstarch slurry gradually until desired thickness is reached.

→ Which apples work best for caramelizing?

Crisp varieties like Gala or Honeycrisp keep shape well and develop a balanced sweetness.

→ Can I substitute the pork with another protein?

Chicken thighs make a juicy alternative, soaking up the flavorful caramelized sauce nicely.