Pork with Chunky Applesauce
Growing up I always heard that pork was the traditional dish for New Year’s Day. I’m not sure where I heard it, or whose tradition it’s supposed to be, but I think of it every year and somehow feel like I should be cooking pork on that day.
Whether you have heard this tradition or not, this recipe is worth trying on New Year’s Day or whenever you have a taste for pork tenderloin. It’s really easy and the result is delicious!
As with many of the meals I cook, this came from Cooking Light®, which is a great source for healthier meal ideas.
Pork with Chunky Applesauce
Pork with Chunky Applesauce
Ingredients:
- ¾ teaspoon salt, divided
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1 pound port tenderloin, trimmed and cut crosswise into 12 pieces
- 2 tablespoons canola oil, divided
- 1 Gala apple, cored and chopped
- 1 Granny Smith apple, cored and chopped
- ½ cup water
- 2 teaspoons brown sugar
- ½ teaspoon ground cinnamon
- Fresh parsley leaves (optional)
Steps:
- Combine ½ teaspoon salt, garlic powder, paprika, and pepper; sprinkle evenly over both sides of pork.
- Heat a large skillet over medium-high heat. Add one tablespoon oil to pan; swirl to coat.
- Add pork to pan; cook 2 minutes on each side or until desired degree of doneness (145° – 160°).
- Transfer pork to a plate and keep warm.
- Add remaining 1 tablespoon of oil to pan (do not wipe pan clean); swirl to coat.
- Add apples and ½ cup water; cover and cook 6 minutes or until apples are tender.
- Uncover and stir in ¼ teaspoon salt, sugar and cinnamon; cook 2 minutes or until apples are soft and most of the liquid evaporates to become syrupy, stirring occasionally.
- Serve pork with apple mixture; top with parsley, if desired.
Enjoy!
Dugan's Kitchen 
Yummy! Pork Roast with Sauerkraut was/is always a New Year’s tradition in my family. It’s supposed to be for good luck in the new year, and I’ve always been told it’s a Pennsylvania Dutch tradition. Merry Christmas!! : )
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Merry Christmas!
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