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    Spiced Apple Glazed Pork Loin Steaks

    clock-icon35 minutes
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    Pixicook editorial team

    Embrace the coziness of winter with this succulent pork dish, featuring a symphony of sweet and aromatic flavors. Perfectly paired with a creamy mashed potato, this meal is designed to comfort and satisfy.

    Ingredients for Spiced Apple Glazed Pork Loin Steaks

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Boneless Pork Loin Steaks, fat trimmed

    0 oz

    Substitute chevron-down

    Chinese Five-Spice Powder

    teaspoons

    Substitute chevron-down

    Sunflower Oil, divided

    tablespoons

    Substitute chevron-down

    Large Red Onion, thinly wedged

    each

    Substitute chevron-down

    Red Apples, cored and cut into eighths

    each

    Substitute chevron-down

    Redcurrant Jelly

    tablespoons

    Substitute chevron-down

    Red Wine Vinegar

    tablespoons

    Substitute chevron-down

    Chicken Stock

    0.25 fluid ounces

    Substitute chevron-down

    How to Make Spiced Apple Glazed Pork Loin Steaks

    1. Season the Steaks

    Thoroughly dust the pork steaks on both sides with Chinese five-spice powder to ensure a flavorful crust.

    2. Sear the Pork

    In a large frying pan, heat half the sunflower oil over medium-high heat. Add the pork steaks and sear for about 3 minutes on each side until they develop a rich brown color and are cooked through. Once done, transfer them to a plate and cover to keep warm.

    3. Caramelize the Onions

    In the same pan, add the remaining oil. Lower the heat to medium and add the onion wedges. Fry for 2 minutes, stirring occasionally, until they begin to soften and take on a bit of color.

    4. Soften the Apples

    Introduce the apple pieces to the pan with onions. Continue cooking for another 3 minutes, stirring occasionally, until the apples start to soften.

    5. Develop the Glaze

    Stir in the redcurrant jelly, followed by your choice of vinegar, and pour in the chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 8-10 minutes. The goal is to reduce the sauce to a syrupy consistency while ensuring the apples are tender but not mushy.

    6. Glaze the Pork

    Return the pork steaks to the pan, nestling them into the glaze. Reheat them gently, turning each steak a couple of times to evenly coat with the glossy sauce.


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