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Pork roast sauteed with apples and onions, served on sourdough rye bread. Excellent meal for the fall that doesn't go overboard on the calories.
- 8 ounces pork tenderloin, cut into chunks
- 1 tablespoon flour
- 1⁄2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 1⁄2 teaspoons rubbed sage
- 1 teaspoon salt and pepper
- 1 -2 tablespoon olive oil
- 1 medium onion, sliced
- 1 medium apple, sliced (Honeycrisp is the best)
- 7 -10 allspice berries
- 2 -3 garlic cloves, minced
- 1 cup applesauce
- 1⁄2 cup white wine
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 4 slices sourdough rye bread
- spicy Dijon mustard
- Mix together flour, paprika, thyme, sage, salt and pepper. Using half of dry mixture, coat sides of pork chunks.
- Heat oil on medium high in a deep-sided pan. Brown pork chunks (2-3 min.) and then remove from pan.
- Add onion slices, apple slices, garlic and allspice berries to pan. Saute for 4-5 min., or until the onions and apples begin to soften.
- Whisk together applesauce, white wine, cider vinegar, and brown sugar in a small bowl. Add to pan. If mixture is too thick, thin with water until desired consistency (should be somewhat thick though). Bring to boil.
- Add pork chunks and remaining dry spice and flour mixture. Stir until mixed and pork is coated with sauce. Cover pan and simmer on low for 10 minute.
- Remove pork from sauce. Layer on sourdough rye slices covered thinly with mustard. Top with onion and apple slices from sauce. Form into sandwich and enjoy!