Pork with sautéed apples, cider and cinnamon
6 servings
45 minutes
Pork with sautéed apples, cider, and cinnamon is a dish infused with the warmth of American cuisine. It combines the tenderness of pork tenderloin, the sweetness of caramelized apples, and the spice of cinnamon, creating a harmony of flavors worthy of a cozy family dinner. The origins of this recipe lie in traditional American culinary practices where apples and pork often coexist due to their wonderful flavor pairing. Cider adds depth to the aroma while apple cider vinegar provides a subtle tang that highlights the meat's juiciness. This dish is perfect for special occasions and comforting dinners on cool autumn evenings when one wants to be warmed by the aromas of spicy spices and rich fruity notes.
1
Place the skillet with the seared meat in the oven preheated to 215 degrees for 15 minutes. Remove the cooked meat from the skillet with tongs and cover with foil, leaving it on a plate for 15 minutes.
2
In the same pan, once the oil stops sizzling and foaming, add the chopped apples, sprinkle with cinnamon, and sauté over medium heat until they are soft and golden-brown (5-7 minutes).
- Green apples: 2 pieces
- Ground cinnamon: 0.3 teaspoon
3
Place the apples on a plate, pour chicken broth and cider into the pan, and leave on high heat until boiling.
- Chicken broth: 150 ml
- Cider: 0.7 glass
4
Meanwhile, mix water with starch in a small container, and when the cider and broth mixture boils, pour in the diluted starch. Stirring with a whisk, cook the sauce over medium heat for about 5 minutes until the liquid thickens and reduces in volume to 1 cup.
- Water: 1 tablespoon
- Cornstarch: 0.5 teaspoon
5
Remove the thickened sauce from heat, add apple cider vinegar, a pinch of salt and pepper, and mix thoroughly.
- Apple cider vinegar: 2 tablespoons
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
6
Remove the meat from the foil, slice it, and serve immediately with sautéed apples and sauce.
- Pork tenderloin: 400 g
7
Peel the apples and slice them thinly.
- Green apples: 2 pieces
8
In a skillet over medium-high heat, melt butter mixed with vegetable oil. Season the pork tenderloin with salt and pepper and place it whole in the heated oil. Sear until golden brown (about 5 minutes).
- Butter: 2 teaspoons
- Vegetable oil: 1 tablespoon
- Pork tenderloin: 400 g
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
