Pork and apples in a cherry stout sauce

November was a whirlwind month, with lots of work and travel. So with a few more minutes than usual tonight to make dinner, I had time to experiment.

When I went grocery shopping on Tuesday morning (the best time to shop, if you ask me, because you have the store to yourself and can spend as much time as you want digging through produce to find the pick of the litter), Jessie asked me to incorporate more fruit into the weekly menu. I don’t use fruit very often, even though I know I should. The Golden Delicious apples were calling my name.

So this is a play on the classic pork and apples combination, but instead of a traditional Riesling sauce, I went with a great local Cherry Stout beer from Bell’s here in Michigan. You can use whatever beer you’d like, but I like the subtle tartness that the cherry beer added to this dish.

What you’ll need for two people:

  • A one-pound pork tenderloin filet (We prefer Hormel)
  • 2 Golden Delicious apples, peeled and cut into 1/2-inch chunks
  • 2 Tablespoons brown sugar
  • 1 12-ounce bottle Cherry Stout beer (We prefer Bell’s)
  • Olive oil
  • Salt
  • 1 teaspoon lemon juice
  • 1/4 cup half and half
  • 1 tablespoon all-purpose flour
  • 2 tablespoons of butter

What to do:

  1. Mix the apple cubes with the lemon juice and 1 tablespoon of the brown sugar.
  2. Melt 1 tablespoon butter in a large sautee pan (I prefer my All-Clad 4 qt. stainless for this kind of job) and heat over medium-low heat until it bubbles slightly.
  3. Sautee the apple chunks in the butter until they’re nicely browned all over. Remove from the heat and place in a bowl in a warm oven, leaving the lovely juices in the pan.
  4. Generously salt all sides of the pork loin. Add a tablespoon or so of olive oil to the pan and cook the pork loin through (about 10-15 minutes per side).
  5. Remove the pork loin to rest under aluminum foil.
  6. Whisk the flour into the remaining juices in the pan. Slowly pour in the beer, scrapping the bottom with a whisk as you do. Bring to a boil, whisking continuously.
  7. When the sauce has reduced by about half, whisk in the half and half and 1 tablespoon of butter and turn off the heat. Add sugar as needed to get your desired flavor. The sauce should have the consistency of melted chocolate. If not, keeping whisking.
  8. Slice the pork, place the browned apples on top and drizzle sauce over the top.

I served this with mashed potatoes and sauerkraut.

Related posts:

  1. Pork with Riesling and shallots
  2. Easy steak in brown ale sauce
  3. Panko-breaded chicken breast with honey-mustard sauce
  4. Bison tenderloin in bourbon sauce
  5. Grown-up chicken fingers and hot sauce

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.