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
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.
