Caramelized Pork with Apples

This Caramelized Pork and Apples recipe is a cozy and flavorful way to enjoy autumn's best tastes. Tender pork cubes cooked to a golden brown mingle with sweet, spiced apples, all brought together by a tangy and deeply savory caramelized sauce. The blend of garlic, ginger, and Dijon mustard lifts this dish into a satisfying meal that feels like a warm hug on a cool evening.

I discovered this recipe during a chilly fall weekend and it quickly became a family favorite. The combination of warm spices and tender pork keeps us coming back for more.

Ingredients

• Pork tenderloin: cut into bite sized cubes for even cooking and tenderness
• Salt: for seasoning, essential to enhance the pork's flavor
• Black pepper: for a subtle peppery kick
• Garlic powder: to bring savory depth without overpowering the dish
• Ground cinnamon: adds a warm, seasonal note complementing the pork and apples
• Cornstarch: used to create a light crust on the pork and thicken the sauce
• Vegetable oil: to sear the pork to a perfect golden brown
• Gala apples: peeled and diced, they offer a crisp texture that softens beautifully when caramelized
• Unsalted butter: provides richness when cooking the apples
• Brown sugar: adds sweetness and helps the apples caramelize
• Ground cinnamon: for warming up the apples with fragrant spice
• Brown sugar: in the sauce builds a sweet balance to the tangy elements
• Soy sauce: introduces umami depth and a slight saltiness
• Chicken broth: provides body and a savory base for the sauce
• Apple cider vinegar: adds a bright, tangy contrast that lifts the richness
• Dijon mustard: sharpens and rounds out the sauce flavor
• Fresh garlic: minced finely to infuse the sauce without overpowering
• Fresh ginger: minced finely to infuse the sauce without overpowering
• Additional cornstarch: to thicken the sauce for the perfect consistency

Instructions

Prepare the Pork Cubes:

Start by seasoning the pork cubes evenly with salt, black pepper, garlic powder, and cinnamon. Make sure every piece is coated well. Sprinkle the cornstarch over the pork and toss gently so that the pork gets a light coating, then shake off any extra cornstarch to avoid clumping.

Cook the Pork:

Heat the vegetable oil in a skillet over medium high heat until it shimmers. Add the pork cubes in batches so the pan isn't overcrowded, this ensures they brown nicely instead of steaming. Cook each side for about two to three minutes until they turn golden brown. Remove the pork and set it aside on paper towels to keep it crisp.

Caramelize the Apples:

In a different pan, melt the unsalted butter over medium heat. Add the diced apples along with the brown sugar and cinnamon. Let the apples cook, stirring occasionally, until they are tender and caramelized. This process takes around four to five minutes and creates a lovely sweet layer.

Prepare the Caramelized Sauce:

Combine the brown sugar, soy sauce, chicken broth, apple cider vinegar, Dijon mustard, minced garlic, minced ginger, and cornstarch in a small bowl. Whisk everything vigorously until the cornstarch is completely dissolved, ensuring a smooth sauce.

Assemble the Dish:

Return the cooked pork to the skillet, then add the caramelized apples. Pour the sauce mixture over everything. Cook over medium heat while stirring to coat the pork and apples thoroughly. Continue to cook for about two to three minutes until the sauce thickens and clings to all the ingredients.

One of my favorite things about this recipe is the combination of ginger and garlic in the sauce, it adds a subtle zing that brightens the dish and keeps it from feeling too heavy. Sharing this around the table during a cool autumn evening always brings a comforting, homey vibe.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if the sauce has thickened too much. You can also freeze leftovers for up to two months but for best texture, thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken thighs make a flavorful and juicy substitute for pork, soaking up the caramelized sauce while maintaining tenderness. Pears can replace apples for a softer, sweeter twist that complements the pork beautifully. Honey can be swapped in place of brown sugar to add a richer, floral sweetness to the sauce.

Serving Suggestions

Serve this dish over fluffy basmati rice or creamy garlic mashed potatoes to soak up the luscious sauce. A sprinkle of freshly chopped parsley adds brightness. For drinks, a crisp Chardonnay or a warm spiced apple cider pairs effortlessly with the sweet and savory flavors.

Enjoy this warm with rice or mashed potatoes for a cozy autumn meal. Leftovers reheat well for a quick weeknight dinner.

Your Recipe Questions Answered

→ Why isn’t my pork browning properly?

Ensure your skillet is hot enough and avoid overcrowding. Cooking pork in smaller batches helps achieve an even golden crust.

→ Can I caramelize the apples ahead of time?

Yes, caramelize apples in advance and store them in an airtight container in the refrigerator. Reheat gently before adding back to the dish.

→ How to fix a sauce that’s too runny?

Simmer the sauce longer to reduce or mix a small amount of cornstarch with broth and stir into the sauce to thicken it.

→ What kind of apples work best for caramelizing?

Use crisp and firm apples like Gala or Honeycrisp to retain texture during cooking.

→ Can I substitute chicken for pork?

Chicken thighs are a juicy alternative that absorb the caramelized sauce well and provide a similar texture.