Balsamic-Glazed Pork with Apple, pork loin steaks with a sweet sticky balsamic glaze and chunky slices of Granny Smith apple and caramelised red onions.
The perfect midweek meal. These Balsamic-Glazed pork loin steaks with apple are slightly higher-carb than some of my other dishes, so enjoy them with plenty of leafy green vegetables and celeriac or cauliflower mash.
I have used one Granny Smith apple in this recipe as Granny Smith apples are slightly lower in carbs than other varieties. They are slightly sharper than red apples and remain firm when cooking which lends itself well to this dish.
- 4 large pork loin steaks (or pork chops)
- 1 tsp butter
- 2 medium red onions cut into wedges
- 1 tsp olive oil
- 2 whole cloves of garlic crushed
- 1 whole Granny Smith apple cored, and cut into wedges, skin on
- 100 ml balsamic vinegar
- 1 tbsp Sukrin gold (brown sweetener) (or sugar-free syrup, or xylitol, or erythritol)
- 2 tsp fresh thyme chopped (or dried thyme)
- 1 good pinch salt
- 1 good pinch freshly ground black pepper
- hot water as needed
- Add the balsamic vinegar, sweetener, garlic and thyme to a bowl and stir well to combine. Taste and add more sweetener to your liking (remember that the caramelised onion and apple will add some natural sweetness too)
- Lay the pork in a shallow dish and pour over the marinade. Cover and allow the pork to marinate for 30 minutes or longer
- When the pork is marinated, add the butter and oil to a frying pan on medium heat. Add the wedges of onion and cook slowly to caramelise, turning as needed. Once the onions have started to soften, add the wedges of apple, turning ocassionally until both the onion and apple wedges have caramelised slightly, then remove from the pan with a slotted spoon and set aside
- Lift the pork out of the dish, reserving the leftover marinade and place the loin steaks into the frying pan. Heat on medium-high for a few minutes, turning the steaks as needed until they start to caramelise on the edges. Add the onion and apple wedges back into the pan along with the reserved marinade and continue cooking on a high simmer until the marinade thickens slightly and the pork is fully cooked. If the marinade thickens too much, add a drop of recently boiled hot water to the pan and stir to loosen the sauce
- Garnish with some more fresh thyme leaves and serve with plenty of leafy green vegetables and celeriac or cauliflower mash
Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used