This creamy pork & apples skillet dinner is a delicious combination of flavors your family is sure to love.
This is one of those recipes I seem to only make in the fall. I guess it has to do with the apple fever that comes about at this time of the year. My husband’s mom always used to make fried apples with her pork roasts so perhaps that is why he likes this dish so much. I like that it has a creamy sauce (something he doesn’t like.) This time I made the sauce a bit thinner and he liked it this way so now we are both happy. Anyway he really loves this creamy pork & apples skillet dinner and tells me to “make this again” every time I do.;)
I love apples. I like that they are sweet, but not too sweet, crunchy and juicy and best of all they are good for you. These days there are many different types of apples to pick from. Today I used a Fuji apple because it’s my favorite. You should use your favorite in this dish as long as it has some sweetness to it.
On to the recipe. I started with 1 lb of pork tenderloin, that I cut into 1/2 inch pieces and pounded into thin medallions. To do this, I placed the pieces in a plastic baggie and used a meat mallet to pound them thinner. Then I browned them in a skillet with a little oil. When browned on both sides, take them out and add the onions. You want the onions almost browned and then you add your apples and saute for a few minutes. Lastly add in your vinegar, broth and rosemary and cook for a few minutes so the apples are soft. Lastly add the cream, mix well and add back the pork. Cook that for a few more minutes and you are done. Easy peasy.
Creamy Pork & Apples Skillet Dinner
This dish would be good over egg noodles or rice however we ate it as is with some quinoa and broccoli. It was a delicious, hearty meal. I hope you like this pork and apples skillet dinner. It’s a good way to use all those wonderful apples that are in season this time of year.
Here are a few more pork dinners you may like.
- 1 lb pork tenderloin
- salt and pepper
- 1 onion
- 1 Tablespoon oil
- 2 Tablespoons butter
- 1 onion, thinly sliced
- 2 apples, thinly sliced
- ¾ cup chicken broth
- ¼ cup apple cider vinegar
- ¾ cup cream
- 1 teaspoon rosemary
- Cut the pork tenderloin into ½ inch pieces.
- Place inside a plastic baggie and pound to make a thin pork medallion using a meat tenderizer.
- Season with salt and pepper.
- In a large saute pan, heat the oil and then brown the pork on both sides. About 3 minutes per side.
- When finished browning the meat, set aside and the butter to the pan.
- Once the butter is melted, add the onions and saute until starting to brown. About 5 minutes.
- Add the apples and continue cooking for a few minutes.
- Meanwhile, mix your chicken broth, vinegar and rosemary and then add to apples.
- Cover and lower to medium low for 5 minutes.
- Add the cream and mix well. Place the pork medallions into the pan and cook for 5-7 more minutes.
- Serve with rice, noodles or as is.