Apples are still in season and better than ever! I used Honeycrisp apples for this recipe. Honeycrisps were developed in Minnesota and released in 1991. During a recent visit to Gopher Glen Apple Farm in San Luis Obispo, California, I learned that the Honeycrisp was once slated to be discarded, but apparently, its sweetness, firmness, and tartness made it an ideal apple. The Honeycrisp also retains its pigment well. This one-pot comfort food meal is as simple as it gets and gives you your apple a day.
- 1 pound pork tenderloin, thin cutlets
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 honey crisp apples, cored and cut into large wedges
- 1 onion, thinly sliced
- ¼ cup apple cider vinegar
- ½ teaspoon cinnamon
- Season pork cutlets with salt and pepper. In a Dutch oven, brown pork in olive oil and butter over medium-high heat, about 5 minutes, then move to a plate.
- Reduce heat to medium and saute apples and red onion until softened, about 7 minutes. Add apple cider vinegar, and stir until bubbling. Stir in cinnamon. Return pork to the pan, and toss well.
This recipe paired well with an Eos Petite Syrah from Paso Robles, California. The origins of this grape are in France, however, Napa and Paso Robles in my opinion produce the best expressions of Petite Syrah. The “petite” in the name refers to the size of the fruit, not the vine. The high skin-to-juice ratio produces heavy tannins and acidity, both components that offer the ability to age well. Petite Syrah typically has a blackberry character, with a nice mix of black pepper notes, licorice, and sometimes smoke.
Movie Night suggestion: Walt Disney’s The Apple Dumpling Gang (1975). This comedy western revolves around three orphan children who strike gold in 1878 California. Starring Bill Bixby, Tim Conway, and Don Knotts.