Caramelized Pork Apples (Ready-to-Print Version)

Tender pork and caramelized apples with a flavorful garlic-ginger sauce create a warm autumn dish.

# What You’ll Need:

→ Pork

01 - 1.5 lb pork tenderloin, cut into bite-sized cubes
02 - 0.75 tsp salt
03 - 0.5 tsp black pepper
04 - 0.5 tsp garlic powder
05 - 0.25 tsp ground cinnamon
06 - 1.5 tbsp cornstarch
07 - 1.5 tbsp vegetable oil

→ Apples

08 - 1.5 medium Gala apples, peeled and diced
09 - 1 tbsp unsalted butter
10 - 0.75 tsp packed brown sugar
11 - 0.25 tsp ground cinnamon

→ Caramelized Sauce

12 - 3 tbsp packed brown sugar
13 - 3 tbsp soy sauce
14 - 0.33 cup chicken broth
15 - 1.5 tbsp apple cider vinegar
16 - 2 tsp Dijon mustard
17 - 2 cloves garlic, minced
18 - 0.75 tsp fresh ginger, minced
19 - 0.75 tsp cornstarch

# Step-by-Step Guide:

01 - In a mixing bowl, evenly season pork cubes with salt, black pepper, garlic powder, and cinnamon. Toss with cornstarch and shake off excess to ensure an even coating.
02 - Heat vegetable oil in a skillet over medium-high heat. Cook pork cubes in batches for 2-3 minutes per side, until golden brown. Transfer to a plate lined with paper towels.
03 - In a separate pan, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until apples are tender and caramelized, about 4-5 minutes.
04 - Whisk together brown sugar, soy sauce, chicken broth, apple cider vinegar, Dijon mustard, minced garlic, minced ginger, and cornstarch in a small bowl until smooth.
05 - Return pork to the skillet, add caramelized apples, and pour sauce over. Cook over medium heat, stirring to coat evenly, until sauce thickens, about 2-3 minutes.

# Handy Tips:

01 - Ensure skillet is properly heated before adding pork to achieve optimal browning and tenderness.
02 - Use crisp apples such as Gala or Honeycrisp to retain texture during cooking.
03 - If sauce is too thick, thin gradually with chicken broth; if too thin, dissolve cornstarch in broth and incorporate.
04 - Finely mince garlic and ginger to prevent overpowering bitterness in the sauce.

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