Pork Cutlets and Apples

Pork Cutlets and Apples

Pork Cutlets and Apples


  • 1 (2-pound) pork tenderloin, trimmed and sliced into ½-inch pieces, pressed to about ¼-inch thick
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon oil
  • 1 medium onion, sliced
  • 2 tablespoons butter
  • 2 granny smith apples, peeled and diced
  • 1 ½ cups tart cherries
  • ½ cup apple juice or cider
  • 2 tablespoons brown sugar


  1. In a large skillet over medium-high heat, cook pork 2 minutes per side, working in batches. Transfer to plate and repeat. Melt butter and add the onions, cooking until slightly browned. Add apples, cherries, and apple juice or cider, bring mixture to a simmer. Continue simmer until apples have softened to preference (you can use a fork to check if they're done)). Stir in brown sugar and add pork back to the pan, including the juices, and cook until heated through. Serve pork with the apple and onion mixture.


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