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How to Make Pork with Chunky Applesauce

How to Make Pork with Chunky Applesauce


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Wow your family with this low-cost, high-flavor meal.

Pork with Chunky Applesauce

The fall family favorite goes lighter with barely sweetened apples. And instead of the typical pork chops, we go for lean, inexpensive pork tenderloin. Complete the meal with a side of Broccolini or broccoli.

Cost for 4: $7.10
Total Time: 19 minutes

This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.

1. Combine Seasonings

Combine ½ teaspoon salt, garlic powder, paprika, and pepper; sprinkle evenly over both sides of pork.

2. Heat

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add pork to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan.

3. Add and Stir

Add remaining 1 tablespoon oil to pan (do not wipe pan clean); swirl to coat. Add apples and ½ cup water; cover and cook 6 minutes or until apples are tender.

Uncover. Stir in ¼ teaspoon salt, sugar, and cinnamon; cook 2 minutes or until apple is soft and most of liquid evaporates to become syrupy, stirring occasionally. Serve pork with apple mixture; top with parsley, if desired.


Making applesauce is about as easy as it gets. After all, you&aposre simply heating apples until they&aposre soft enough to mash. (Thirty minutes or less should do it.) Making your own also means you get to control and customize every ingredient — especially sugar — that goes into the mix. Here&aposs how simple it is to make the best applesauce you&aposve ever eaten.

1. Choose Your Apples

You can use any kind of apples to make applesauce. Good news: They don&apost have to be super crisp because you&aposre going to cook them down into mush. In fact, this is a great excuse to use up slightly mealy or dented apples from the discount bin. Know that some apples are sweet and some are quite tart, which will affect how much sugar you add, if any. And just like with apple pie, you could use a mixture of apples to achieve a more complex flavor.

2. To Peel or Not to Peel?

Peel and core apples if you plan to simply mash them into chunky applesauce. Leave the peels on if you&aposre going to pass the cooked pieces through a food mill, which will separate the skin and seeds from the apple mash. Leaving the skin on while the apple cooks also adds color to the sauce. Try this recipe for Blushing Applesauce to see what I mean.

3. Get Chopping

Whether or not you peel the apples, you&aposll want to cut them into evenly sized pieces so they&aposll all cook through at the same time. Try for 1- to 2-inch chunks.

4. Spice It Up

Most applesauce recipes call for the classic apple pie flavoring of cinnamon and nutmeg. Tip: Instead of using ground spices that quickly lose their potency on the shelf, try tossing one or two whole sticks of cinnamon into the pot along with a few scrapes of freshly grated nutmeg. More add-ins: Lemon juice to brighten up the taste, and fresh ginger to give the mix a little kick.

5. Hold the Sugar

Remember when I mentioned that some apples are sweeter than others? You should really wait to add sugar to your applesauce until after the apples are almost all the way cooked. Why? Because cooking apples causes their natural sugars to caramelize and intensify. Taste the warm apple mixture without sugar or other sweeteners, then add a bit at a time, stirring well between additions, to see how sweet it gets. Then finish cooking the sauce. You might end up using a lot less sweetener than your recipe calls for.


So how do we make apple sauce for pork?

Peel the apples and chop into chunks. Place the chunks in a saucepan and toss with the lemon juice to stop them from browning.

Sprinkle over the sugar and place the pan over a low to medium heat. Place a lid on the pan and cook for 20-25 minutes, stirring every 5 minutes, until the apples break down and turn into a thick sauce (it's nice to still have a few lumps of apple in there).

Turn off the heat and serve.

Serve it pork chops or with Roast Pork for the best roast pork dinner:


13 Mouthwatering Applesauce Recipes

These dishes bake applesauce right into all your favorite fall recipes.

Because a bowl of applesauce a day keeps the doctor away.

For a healthier sweet treat, try these delicious muffins.

Get the recipe at Chelsea's Messy Apron.

Tools you'll need: $6, Mini Muffin Pan, amazon.com

This simple recipe makes a great snack for the kiddos.

Get the recipe at What the Fork.

Tools you'll need: $27, Slow Cooker, amazon.com

You'll love these bite-size treats.

Get the recipe at Baking With Mom.

Tools you'll need: $6, 12-Cup Muffin Pan, amazon.com

These cinnamon applesauce bars are topped with pumpkin pie spice and cinnamon and smothered in a thick cream cheese frosting.

Get the recipe at Inspiration Kitchen.

Surprise! Nothing makes scrumptious waffles better than applesauce, baked in.

Get the recipe at Well Plated.

Just try turning away from this cake: Mix bananas, chocolate and applesauce with ingredients like sugar and cocoa to dish up this mouthwatering, fudgy treat.


Homemade Chunky Applesauce

We love this homemade chunky applesauce made with three different apples and cooked with a cinnamon stick and lots of love. Make it as chunky (or as smooth) as you like.

Homemade Chunky Applesauce

Fall is just around the corner. Summer is winding down. The kids are back in school. I can open the windows up and turn the A/C off. Sleep with the windows open. Enjoy fresh, ripe apples from our neighboring farms. Life is good. Apples are cheap again and they are overflowing at the farmers markets. I&rsquom lucky that I live in the Shenandoah Valley where apples are abundant. In fact, the property that my community is built on was all apple orchards. There&rsquos the local Apple Blossom Festival and even Musselman (of Musselman&rsquos applesauce) was started here. This area is full of apple orchards and that makes it good for me. Every fall I make this homemade chunky applesauce several times. I serve it with pork chops, enjoy it for breakfast, or warm it up and spoon it over vanilla ice cream.

The farmer&rsquos market is filled with apples and there are several farms that invite you to come and pick your own. I&rsquom thinking I&rsquoll have to get out to a local farm after morning school drop off&hellip I had no idea before moving to West Virginia that this was apple country. It&rsquos a good thing our family loves apples. My daughter could easily eat 2 to 3 apples a day if I let her.

For this recipe I used three different types of apples &ndash one huge Granny Smith, a few Gala, and a few McIntosh apples. It&rsquos best to use a variety of apples for varied sweetness and crispness. You can make this applesauce as chunky or as smooth as you like. If you are making this in preparation for the cake, then set aside 1 cup of it chunky before making the rest smooth.

This recipe is part one of a three part series including Spiced Applesauce Cake and Apple Spice Cake with Caramel Frosting.


Applesauce Pork Tenderloin Recipe

Growing up, I was never a huge fan of tenderloins. I always thought they were dry and lacked flavor. Then I went to college, and my roommate made us a pork tenderloin one Sunday, and I was blown away by how flavorful and tender it was.

Ever since then, I have been taking her tips on how to make a tender and juicy tenderloin, and now it is one of my favorite foods.

My husband also is a big fan of this one.

This recipe is so easy to make, but tastes like you spent hours in the kitchen. This pork loin is so moist and flavorful that all your dinner guests will want seconds.


Spice Roasted Pork Tenderloin + Chunky Applesauce

Spice rubbed pork tenderloin with homemade chunky applesauce, just might be one of the easiest things you’ll make this week! Plus it’s lean, healthy, clean-eating, high protein and gluten-free, whoosh! That’s a lot of goodness and did I mention roasted pork tenderloin is also budget friendly?

The pork tenderloin gets a rubbed with spices like paprika, cumin, brown sugar, garlic and chili powder. A quick sear in a hot skillet and then cooked in the oven for about 13-15 mins.

A homemade chunky applesauce is a great accompaniment to the super flavorful and juicy pork medallions. Something about the spicy pork and the slightly sweet taste of apples (with a hint of cinnamon and brown sugar) that just really WORKS! It’s like a little party happening in your mouth! for realz!

Besides being easy, roasted pork tenderloin is also really affordable. I purchased the pork tenderloin at my local QFC (Kroger foods – Fry’s, Ralphs, Fred Meyer, Smiths etc.) for $6.99/lb.

O.K. I’m getting slightly side tracked but I just have to tell you a bit about this QFC… because I’m still blown away! They built a bar! ya, like a place you go for cocktails! Right in the store! With big screen TV’s! I thought that was a little crazy but there always seems to be people in there. Oh course the free daily wine tasting might have something to do with it! I’ve jokingly said, my whole town probably now enjoys trips to the grocery store a bit more…ha ha! “no, honey I’ll go to the grocery store”

I like it because they have a whole section devoted to healthy foods/healthy brands ..not just a couple of aisles but like 10-12 aisles. And…for me the best part…a kitchen gadget section! Yep, like a full-blown mini version of some of my fav kitchen stores. OK , back on topic now. Affordability of roasted pork tenderloin.

I bought a 1 ¼ lb pork tenderloin, 2 apples, and a bunch of kale which I served steamed with the tenderloin and applesauce (I already had all the spices needed) and my total bill was $12.72 . This recipe will easily make 3 meals, which if you do the math means each meal is roughly $4.25 Very budget friendly! You can easily purchase a larger pork tenderloin or cook two to accommodate the number of people you are serving.

So? Who’s roasting up some spiced pork tenderloin tonight? If by chance you do have some leftovers…just going to say, I made some spicy pork applesauce sliders for lunch …yum, yum!


  • Ingredients
  • 2 * 2 sprigs rosemary leaves, roughly chopped
  • 2 * 2 sprigs sage, roughly chopped
  • 2 * 2 cloves garlic, smashed
  • * Pinch crushed red pepper
  • * Salt
  • * Extra-virgin olive oil
  • 1 * 1 (6-chop) pork rib roast
  • 2 * 2 large onions, sliced
  • 1 * 1 bundle thyme, tied with string
  • 3 * 3 bay leaves
  • 2 * 2 quarts apple cider
  • * Chunky Applesauce, recipe follows

Step 1

Preheat the oven to 425 degrees F.

In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.

Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.

Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.

Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
Chunky Applesauce:

* 3 tablespoons butter
* 4 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
* 1 1/2 cups of the reserved cider from the Roasted Pork Loin with Cider
* 1/4 cup apple cider
* 1 pinch ground cinnamon
* 1/4 cup heavy cream
* 1/2 cup walnuts, toasted and coarsely chopped

Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft.

Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.


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In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.

Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.

Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.

Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.


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