At last, it’s time for fall meals!

I love fall cooking. Firing up the oven, slow simmering…all of that is magic to me. As is the combination of meat and fruit, like this dish.

GRANNY SMITH PORK
Serves 6(ish)

1t canola oil

1 1/2lbs boneless pork loin, skinned, cut into 1/2″ cubes

4 medium Granny Smith apples, cored, sliced into 1/2″ wedges

1C dry white wine, divided

2T dark brown sugar

1/4C cider vinegar

3T cornstarch

2T Worcestershire sauce

Salt and pepper to taste
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Heat the oil in a big ol’ skillet over medium-high heat. Add the pork, brown on all sides. Add apple slices, saute for about 3 minutes. Add 1/2C white wine, reduce the heat, cover and simmer for 10 minutes.

Mix the rest of the wine with the rest of the ingredients and add to skillet. Cook over medium heat, stirring constantly, until the sauce thickens. Serve over jasmine rice.

Now, how complicated is that?

Source: ADA

Photo: me

Calories: 244, satfat: 2, carbs: 26, fiber: 3, protein: 20

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2015.

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