Cider Pork Stuffed with Caramelized Apples

An apple a day keeps the doctor away”, could well be true as apples are an excellent source of vitamin C, contain fiber, and are low in kilojoules (calories). Ok, maybe the low in kilojoules part does not really apply at least this time because of the added butter and brown sugar to caramelize the apples used to stuff the pork with. And yes, another pork recipe! Last pork recipe, at least for this week. This time the pork loin steaks were simmered in cider giving that refreshing sweetness taste to this dish. I am sure there are lots of good cider out there but this is my favorite, Rekorderlig. I have tried all flavors available and really liked them all, especially the Strawberry and Lime one. For this recipe, I used the apple and blackcurrant flavor to complement the fresh apples.Ingredients

  • 25g butter
  • 2 large apples
  • 1 tbs brown sugar
  • 4 pork loin steaks, about 100g each
  • 1 tbs olive oil
  • 225 ml cider
  • 1/2 tsp dried rosemary
  • 1/2 tsp chopped fresh thyme
  • salt and black pepper, to taste
  • pinch of ground nutmeg


1.   Melt butter in a large, non-stick frying pan. Core and cut apples into wedges. Add to pan and cook, stirring frequently, for 3 minutes, until tender. Add the sugar. Cook, stirring for further 2 minutes, or until golden. Remove from heat.Once the sugar has been added to the apple wedges, watch the pan carefully, as the sugar can burn quickly.

2.   Using a sharp knife, trim visible fat off steaks. Cut a deep horizontal pocket in each one. Spoon apple slices into each pocket. Secure the openings with cocktail sticks.3.   Clean and dry the frying pan. Heat the oil in the pan. Add the pork steaks and cook for about 4-5 minutes on each side. Add the cider, rosemary, thyme, salt, pepper and nutmeg. 4.   Simmer for 25 minutes until steaks are cooked in center.5. Remove sticks. Cut in half and top with pan juices to serve.For variation, you can serve the apple mixture on the side of the plate, rather than using it to stuff the pork steaks.

Serve this succulent pork dish with green beans and sautéed potato slices, if desired.

This entry was published on April 18, 2012 at 8:08 pm. It’s filed under cooking, food, Quick Meals, recipes and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

9 thoughts on “Cider Pork Stuffed with Caramelized Apples

  1. This looks delicious. My mom used to braise a whole pork tenderloin filled with sliced apples and onions but your recipe, with the genius addition of Rekorderlig, sounds even more lovely. If you like Rekorderlig, can I recommend elderflower and lime Kopparberg. It’s quite sweet, really fresh and perfect for a summer day. Thanks for sharing the great recipe.

    • Razel Rull-Navarro on said:

      Thank you! I’ll check out Kopparberg then….elderflower anf lime flavor sounds good to me. And happy to share always 🙂

  2. This looks and sounds fantastic – definitely something to try!

  3. Delish. Is that hard cider? Great idea!

    • Razel Rull-Navarro on said:

      Thanks! If you mean alcoholic drink by hard cider, then yes I guess :)Having said that, I couldn’t taste any trace of alcohol in it coz of the sweet taste of Rekorderlig.

  4. Pingback: The Political Gourmet: Apple Cider Sausage Bath « The ObamaCrat.Com™

  5. Just Awesome Raz


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