After spending an afternoon in the crisp autumn air, nothing beats the delicious aroma of braised pork and apples, simmering in maple syrup.
- 1 lb (500 g) Ontario boneless pork loin or tenderloin, cut in 1/2-inch (1 cm) thick slices
- 1 tsp (5 mL) ground sage
- 1/2 tsp (2mL) EACH Salt and pepper
- 1 Tbsp (15 mL) butter
- 1 Ontario cooking onion, thinly sliced
- 4 Ontario McIntosh apples, cored and thinly sliced
- 2 Tbsp (30 mL) Ontario maple syrup
- 1/2 cup (125 mL) chicken or vegetable stock
- Rub pork slices with sage; season lightly with salt and pepper.
- In large skillet, melt butter over medium heat. Add seasoned pork slices; cook until lightly browned, about 1 minute per side. Remove from pan and set aside.
- Add onion to pan; cook for 5 minutes or until softened, reducing heat if needed. Stir in apples; cook for 5 minutes. Stir in maple syrup.
- Return pork and accumulated juices to skillet. Add stock; cover and simmer, until juices run clear when pork is pierced, about 5 minutes.
- Transfer pork to platter and keep warm. Increase heat to high; cook apple mixture until liquid becomes syrupy. Spoon over pork and serve immediately.
Ontario Pork recipes. Find more at www.ontariopork.on.ca/recipes.
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