Caramelized Pork and Apples

This cozy Caramelized Pork and Apples dish perfectly captures the warm flavors of fall. Tender pork cubes are lightly seasoned and pan-fried to a golden crust before being combined with sweet and spiced caramelized apples. A rich sauce made with garlic, ginger, Dijon mustard, and apple cider vinegar brings everything together in a harmonious, comforting dish that feels like a warm hug on a cool autumn night.

I first made this during a chilly weekend when I craved something comforting and now it’s become a favorite that friends ask me to bring to gatherings.

Ingredients

• Pork tenderloin: Cut into bite-sized cubes for quick, even cooking
• Salt: To enhance natural flavors
• Black pepper: Adds subtle heat and depth
• Garlic powder: For a mild aromatic boost
• Ground cinnamon: For warmth and autumnal sweetness
• Cornstarch: Helps create a crispy crust on the pork
• Vegetable oil: For even browning without overpowering flavor
• Gala apples: Peeled and diced add sweetness and hold their shape well when cooked
• Unsalted butter: Provides a smooth base for caramelizing the fruit
• Brown sugar: Brings caramel depth and complements the cinnamon
• Soy sauce: Lends savory umami and a pleasant saltiness
• Chicken broth: Balances the sauce with moisture and body
• Apple cider vinegar: Cuts through sweetness with tang
• Dijon mustard: Adds a sharp, creamy note and complexity
• Fresh garlic: Minced finely to infuse sauce without overpowering
• Fresh ginger: Minced for a bright, spicy edge
• Cornstarch for sauce: Dissolved into sauce to thicken and give a glossy finish

Instructions

Prepare the Pork Cubes:

In a mixing bowl, season pork cubes with salt, black pepper, garlic powder, and cinnamon, coating them thoroughly so every bite is flavorful. Next, sprinkle cornstarch evenly over the pork and toss gently, shaking off any excess. This step is key to developing a crispy crust during cooking.

Cook the Pork:

Heat vegetable oil in a skillet over medium-high heat until shimmering but not smoking. Cook the pork cubes in batches so they don’t crowd the pan, about two to three minutes per side, until golden brown and caramelized. Proper heat and space are crucial to avoid steaming the meat. Once browned, transfer pork to a plate lined with paper towels to drain excess oil.

Caramelize the Apples:

In a separate pan, melt unsalted butter over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook for about four to five minutes until the apples soften and caramelize, stirring occasionally to ensure even cooking without burning.

Prepare the Caramelized Sauce:

In a small bowl, whisk together brown sugar, soy sauce, chicken broth, apple cider vinegar, Dijon mustard, minced garlic, minced ginger, and cornstarch until smooth. Make sure the cornstarch is fully dissolved to avoid lumps and ensure proper thickening.

Assemble the Dish:

Return the cooked pork to the skillet, add the caramelized apples, and pour the sauce mixture over everything. Cook over medium heat, stirring frequently to coat all the ingredients evenly with the sauce. Continue cooking for two to three minutes until the sauce thickens and becomes glossy, enveloping the pork and apples in flavor.

My favorite ingredient has to be the fresh ginger. It adds a subtle zing that lifts the whole dish without overpowering. One fall evening, I made this for family dinner and watched the kids go back for thirds while commenting how different and delicious it tasted from their usual pork dishes.

Storage Tips

Store leftovers in an airtight container for up to four days in the fridge. Reheat gently on the stove to avoid drying out the pork and apples. This recipe also freezes well if you want to prepare meals in advance. Thaw overnight in the fridge and reheat covered over low heat.

Ingredient Substitutions

Chicken thighs work wonderfully instead of pork, giving a juicy alternative that soaks up the caramelized sauce just as well. Pears can replace apples for a softer, sweeter note which creates an elegant twist on the original. Honey is a lovely swap for brown sugar in the sauce, lending a glossy texture and floral sweetness.

Serving Suggestions

Serve this dish over fluffy basmati rice or creamy garlic mashed potatoes to soak up the caramelized sauce. Garnish with freshly chopped parsley for a fresh pop of color and flavor. A crisp Chardonnay or spiced apple cider pairs beautifully, matching the sweet and savory profile of the meal.

Let the sauce thicken to a glossy coating and serve immediately so the pork stays tender and the apples keep their texture. It’s a simple, cozy dish that’s perfect for sharing.

Common Questions About Recipes

→ How can I ensure the pork browns evenly?

Heat the skillet thoroughly and cook pork in small batches to avoid overcrowding, allowing even browning and a crisp exterior.

→ Can the caramelized apples be prepared in advance?

Yes, caramelize the apples ahead, store them in an airtight container in the refrigerator, and gently reheat before combining with pork.

→ What should I do if the sauce is too thin?

Simmer the sauce longer to reduce or whisk a small amount of cornstarch in broth and add to thicken the sauce gradually.

→ Which apples work best for caramelizing?

Use crisp, firm apples like Gala or Honeycrisp to maintain texture and achieve a nicely caramelized finish.

→ Are there good alternatives to pork in this dish?

Chicken thighs make a juicy and flavorful substitute, absorbing the caramelized sauce well while maintaining tenderness.

→ How can I adjust sweetness in the sauce?

Replace brown sugar with honey for a floral sweetness and glossy texture that complements the savory flavors.