It is customary to stuff large apples with apples.
Tasty, isn't it? And if we have on our agenda a piece of sumptuous pork tenderloin? Well, that's great.
Apples will add to it their unique flavor, light sweetness and delicious taste.
Be patient, all those present will require a recipe.
Pork with apples - general principles of preparation
• Pork with apples can be fried, stewed in a pan, baked in a form or on a baking sheet in the oven or cooked in a slow cooker.
• The meat is thoroughly washed before use with a whole piece under water, then dried and cut according to the recipe. Size and thickness depends on the method of preparation and the chosen dish. The meat fried or baked in large pieces is pre-beaten, while giving the slices the desired thickness and shape. When cutting meat, do not forget that this should be done only across the fibers. Then it will turn out much softer and well absorbs all the juices and flavors of the added apples.
• Apples for cooking pork are best taken fragrant, sweet and sour varieties. Such fruits saturate meat with its aroma and sweetness. The fruits are peeled and chopped into small pieces or slices. Sometimes they are rubbed on a grater. Leave the peel undesirable, as it does not soften.
• Most pork and apple dishes are served on their own as an appetizer. But if the meat is stewed with fruit or fried, the best side dish for it will be boiled rice, mashed potatoes or pasta.
Pork with apples in the oven with caramel sauce
Ingredients:
• 700 gr. pork (pulp);
• 75 gr. granulated sugar;
• cognac - 2 tsp;
• three large sour apples;
• juice from 1/8 of a small lemon.
Cooking method:
1. Cut a dried piece of pulp into portioned pieces, medium centimeter thick.
2. Arrange the slices of meat on a cutting board, cover them with a film or plastic bag and lightly beat off with a culinary hammer, its larger teeth. Rub with a mixture of ground pepper and salt and leave.
3. Rinse the apples, cut in half and free from the core. Without cutting the peel, cut into small slices.
4. Pour just a little vegetable oil at the bottom of the mold and lay apple slices in it evenly, sealing them together to the maximum. Lay a layer of chopped pork on top.
5. Cover the mold with a layer of foil and send to bake in the oven, adjusting the temperature by 200 degrees, lasting half an hour.
6. While the flesh is baked, prepare the sauce. To do this, pour 100 ml of filtered drinking water into a small saucepan and put in a boil. Pour sugar into the boiling liquid, wait for it to boil, reduce heat and continue to boil the syrup, constantly stirring with a spoon. As it thickens, remove from heat, cool slightly and mix with lemon juice and cognac.
7. When the baking time is up, remove the pan from the oven. Remove the foil, pour the pulp over with the cooked aromatic sauce and put it back for another five minutes so that the pieces are covered with a light caramel crust.
Honey pork with apples in a pan
Ingredients:
• 1 kg pork neck tenderloin;
• 100 ml of high quality vegetable oil;
• light honey - 4 tbsp. l without a hill;
• three large apples.
Cooking method:
1. Cut a piece of pulp along the fibers into 8 pieces and beat each one well through the film to a centimeter thick.
2. Cut the washed apples into rings and be sure to carefully cut out each core.
3. In the heated oil, fry the beaten chunks of pork on both sides. To make the meat well-fried, do it over low heat, for 12 minutes per side.
4. Put the fried pulp on a plate, and add a little oil to the pan. As soon as the fat warms up well, immediately dip the apple rings in it. Quickly brown on both sides and place in a separate bowl.
5. Chops slightly add salt and pepper to your liking and transfer back to the pan. For each piece, place one apple circle and pour on top of honey, about 1 tsp.
6. Carefully pour a glass of boiling water, cover and simmer for a quarter of an hour over medium heat.
Pork roll with apples and sage
Ingredients:
• fresh pork belly - 1 kg;
• apples - 2 pcs.;
• one head of bitter onion;
• one lemon;
• 70 ml of non-aromatic vegetable oil;
• a small bunch of fresh sage;
• loaf.
Cooking method:
1. Cut the peeled apples into small thin slices, chop the onion finely with a knife.
2. In two tablespoons of butter, brown the onion and add apples to it. Put it out together for another five minutes and remove from heat.
3. From the loaf, cut the crusts, cut the crumb into centimeter cubes and arrange the pieces on the baking sheet. Sprinkle lightly with vegetable oil and dry in the oven at 200 degrees.
4. In a blender, beat the sage, fried apples and crackers with onion until smooth.
5. Cut a piece of pork pulp along the fibers, but not to the end and unfold to make a large layer. Lightly beat off, pepper and salt to your taste. Then evenly spread the filling from the components broken by the blender over the entire surface of the formation and immediately roll the roll.
6. Drag the workpiece in several places with thick twine or cooking thread and transfer to a baking sheet.
7. Sprinkle the surface of the roll with the lemon peel crushed on a fine grater and set to bake. First cook at 220 degrees for 20 minutes, then lower the heat to 180 degrees and continue cooking.
8. After 50 minutes, remove, cool slightly and free from threads.
Pork in apples in a slow cooker
Ingredients:
• 800 gr. pork pulp;
• mustard and red crushed pepper - to taste;
• two tablespoons of light soy sauce;
• Three medium sized apples.
Cooking method:
1. Mix soy concentrate with mustard, add pepper and mix thoroughly. With the prepared marinade, grate the dried piece of meat on all sides, place in a bag and leave. In order for the pulp to be sufficiently saturated with the marinade, it needs to stand for at least 40 minutes.
2. Spread a large sheet of foil folded in half on a table. Lubricate and place the marinated pork in the middle. On a coarse grater, rub peeled apples and cover them with pulp on all sides. Then tightly wrap the meat and fruit in foil.
3. Pour a full glass of water into the multicooker bowl and put the packaged roll.
4. Set the “Baking” option and start the multicook, setting the timer for 2 hours. About 20 minutes before ready, open the lid of the device and carefully cut the top of the package so that a golden crust forms on a piece of pulp.
Fried pork with apples and onion sauce
Ingredients:
• four pork steaks;
• two large apples;
• a tablespoon of sugar;
• half a glass of light apple juice;
• a teaspoon of corn starch;
• a quarter of a teaspoon of ground pepper;
• 60 ml of olive, high quality oil;
• dried thyme - 0.5 tsp;
• head of purple sweet onion.
Cooking method:
1. Cut the peeled onion in half and chop into thin strips. In a large thick-walled pan, heat two tablespoons of oil, pour onion and fry it until light blush.
2. Pour the remaining oil into a clean frying pan and place it on moderate heat. Dip the dried steaks in the heated oil and fry them quickly. Once the underside is crusty, turn over and fry the other side. Without removing from the pan, sprinkle the upper side of the steaks with a mixture of salt, thyme and ground pepper and, turning over, fry until the desired degree of readiness.
3. Put the prepared meat in plates, and pour two teaspoons of olive oil into the pan. Add apples sliced in thin slices, without skin, sprinkle with sugar and cook, stirring, for three minutes. Remove from heat and place on meat plates.
4. Combine corn starch with apple juice and pour this mixture into the onion. Stir, bring to a boil and simmer on low heat for no longer than a minute. Cooked sauce pour the pork and apples spread on plates and serve as an independent dish or with a side dish of pasta.
Stewed pork with apples in a pan
Ingredients:
• a pound of pork tenderloin;
• a small leaf of lavrushka;
• a tablespoon of mustard seeds;
• head of salad onions;
• parsley branches;
• large apple;
• two tablespoons of refined olive oil;
• a tablespoon of any flour.
Cooking method:
1. Chop the onion into medium-sized slices. Remove the core from the apples by slicing the fruit in half and cut them into thin slices. Do not cut the peel.
2. In small square slices, chop the pork and roll them in lightly salted flour.
3. In a wide frying pan, without a non-stick coating, heat the oil and fry the meat in it, spreading in small portions. Remove and temporarily set aside.
4. Fry the onion until soft and add apples to it. Stir and continue to fry for about three minutes.
5. Caramelized apples pour 300 ml of vegetable broth or drinking filtered water and immediately add meat. Put mustard, lavrushka and bring to a boil. Then reduce heat to a minimum and continue to simmer everything, under the lid for at least 20 minutes. Add water if necessary.
6. Sprinkle with chopped parsley, season with ground pepper and salt.
Pork with apples - cooking tips and tricks
• It is believed that frozen meat dishes are dry and tasteless. But this is an erroneous opinion of those who did not try to cook pork with apples, and incorrectly prepared pork pulp for use.
• Firstly, frozen meat should be thawed slowly, in the general chamber of the refrigerator or in air at room temperature. It is impossible to fill with water to accelerate defrosting, with such thawing, the flesh will release all its juices.
• Secondly, pre-marinate pieces of thawed pulp in a light sauce or any other light marinade.
• If you previously cooked the pulp in the oven, and it always turned out dry, try to cook pork with apples not on the baking sheet, but in a sleeve or form under the foil. Baked meat with this preparation always turns out to be juicy.
