Maple-Braised Apples and Pork

This one-skillet recipe is easy and quick to prepare. It can also be made with other Ontario Apples such as Empire, Cortland, Crispin or Golden Delicious. Serve with in-season Ontario vegetables-cooked potatoes, steamed broccoli, glazed carrots.

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Servings: 4

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  • 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
  • Salt and pepper
  • 1 tbsp (15 mL) butter
  • 1 Ontario Cooking Onion, thinly sliced
  • 4 Ontario McIntosh Apples, cored and thinly sliced
  • 2 tbsp (25 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.

Nutritional information

  • Protein: 33.0 grams
  • Fat: 8.5 grams
  • Carbohydrates: 30.0 grams
  • Calories: 329