Apple Onion Pork
Wisconsin Machine Shed - Chef Aaron Fidder
Pork Marinade
- Two lbs. pork, cut in cubes
- 1/3 cup vegetable oil
- Three T red wine vinegar
- One T chopped garlic
- 1/4 cup dry red wine
- Three T soy sauce
- 1.5 tsp. sugar
Combine all ingredients except pork. Pour over pork and allow to marinate for two hours at room temperature, or overnight refrigerated, drain.
Apple Onion Sauce
- One T olive oil
- Two granny smith apples, peeled, thinly sliced
- 1/2 cup low sodium chicken broth
- 1/2 cup apple cider
- 1/3 cup skim evaporated milk
- 1/2 tsp. ground ginger
- One onion, thinly sliced
- Two T raisins
- One T Dijon mustard
Heat oil in a large skillet over medium high heat. Add pork and cook until browned but not cooked through. Transfer pork to a plate. Reduce heat to medium, add onion, cover and cook until soft, stirring occasionally. Add apples and saute until pale golden. Stir in broth, cider, raisins and ginger, stirring well. Add milk and mustard, lowering the heat to medium low. Add pork and cook until pork reaches 150 degrees F. Remove pork, allow sauce to simmer so it thickens slightly. Spoon over pork and enjoy.