Pork loin cutlets with apple sauce

Votes: 14

Time: 25 min.
Complexity: easily
Servings: 6

Using the time-tested combination of pork and apples in his recipe, Rachel Ray drizzles caramelized pork loin with a sweet apple sauce made with fresh ginger and golden raisins.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 pieces of boneless pork loin (2.5 cm thick) weighing 170-225 g each
4 yellow apples, sliced
2 cups natural apple juice or cider, plus a little extra for frying
2 teaspoons lemon juice
225 g (a handful) of light raisins
A 2.5 cm piece of fresh ginger root
3 tablespoons light brown sugar
1/2 tsp ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tbsp. vegetable oil or olive oil
Salt and pepper
2 tbsp (30 g) butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, apples, apple cider, nutmeg, brown sugar, raisin, ginger root, lemon juice, cinnamon

Cooking the dish according to the recipe:

Place a medium saucepan over medium-high heat. Add the apples, raisins, ginger, brown sugar, cinnamon, and nutmeg. Pour in the apple and lemon juice. Cook until a chunky sauce forms, about 10-12 minutes, stirring occasionally. If the sauce begins to bubble and splatter, reduce the heat slightly, but don't let it simmer too long. Once the apples are soft and the sauce has formed, remove the pan from the heat.
Heat a large nonstick skillet over medium-high heat. Add oil. Season the pork loin with salt and pepper on one side. Using tongs, place the pork loin in the skillet, seasoned side down. Season the other side of the loin with salt and pepper.

Cook the meat for 2 minutes per side until browned and caramelized, then reduce the heat to medium and cook for another 5-6 minutes, turning occasionally, until the juices run clear. Remove the meat from the heat and let it rest for a couple of minutes to release the juices. Deglaze the pan with a little apple juice and 2 tablespoons (30 g) of butter. Pour this sauce over the chops. Remove the ginger from the main sauce and pour a generous amount of warm apple sauce over the pork loins.

Categories:

recipe / Dinner / Main courses / Meat / Rachael Ray / Meal in 30 minutes

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