The fall family favorite goes lighter with barely sweetened apples. And instead of the typical pork chops, we go for lean, inexpensive pork tenderloin. Complete the meal with a side of Broccolini or broccoli.
• Prep and cook time: 20 minutes
• Yield: Serves 4
• ½ cup water
• ¼ tsp paprika
• ¾ tsp salt, divided
• 2 tsps brown sugar
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp ground cinnamon
• 2 tbsps canola oil, divided
• Fresh parsley leaves (Optional)
• 1 Gala apple, cored and chopped
• 1 Granny Smith apple, cored and chopped
• 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
- Combine 1/2 teaspoon salt, garlic powder, paprika, and pepper; sprinkle evenly over both sides of pork.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add pork to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan.
- Add remaining 1 tablespoon oil to pan (do not wipe pan clean); swirl to coat. Add apples and 1/2 cup water; cover and cook 6 minutes or until apples are tender.
- Uncover. Stir in 1/4 teaspoon salt, sugar, and cinnamon; cook 2 minutes or until apple is soft and most of liquid evaporates to become syrupy, stirring occasionally. Serve pork with apple mixture; top with parsley, if desired.
This great family recipe is thanks to Bon Appetit at https://www.bonappetit.com/recipe/weeknight-porchetta