Prep 15 mins
Cook 20 mins
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.
- 226.79 g pork tenderloin, cut into chunks
- 14.79 ml flour
- 2.46 ml paprika
- 4.92 ml dried thyme
- 7.39 ml rubbed sage
- 4.92 ml salt and pepper
- 14.79-29.58 ml olive oil
- 1 medium onion, sliced
- 1 medium apple, sliced (Honeycrisp is the best)
- 7-10 allspice berries
- 2-3 garlic cloves, minced
- 236.59 ml applesauce
- 118.29 ml white wine
- 29.58 ml apple cider vinegar
- 14.79 ml brown sugar
- 4 slice 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!