Monday, October 24, 2016

Braised pork with apples and rosemary

I wanted to make something that was very Autumnal and so I started looking up pork and apple recipes. Almost all of them called for cinnamon and sounded foul, so I came up with this which I wanted to be more balanced. It turned out better than expected so I figured I'd write it up.

I made it in the slow cooker, but you could probably use the oven also if you're a masochist. 


2# pork tenderloin
1 onion, cut into thin strips
2-3 cloves garlic, cut into large chunks

1/2 c. white wine
2 Tbsp apple cider vinegar
1/2 water or chicken broth

1/2 tsp white pepper
1 tsp mustard powder
1 6" sprig fresh rosemary, leaves removed from stem, or equivalent dried, but fresh is way better

3-4 cooking apples, cored and cut into chunks (they'll melt, no need to stress over this)


Carmelize the onions in a heavy skillet. Salt the pork tenderloin on both sides. Put onions in slow cooker, add oil and brown the tenderloin. Once brown, add it to the slow cooker. Briefly saute the garlic, and then use white wine and water or broth to unstick the browned deliciousness. Stir spices into the liquid. Throw the apples in the slow cooker, then pour the liquid over everything. Cook 4 hours on high, or more on low.

Would be super tasty on mashed potatoes or somewhat smashed fingerling potatoes. I served it with vinegary collard greens as well, which were a nice counterpoint to the sweetness of the dish.

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