Balsamic-Glazed Pork with Apple

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
Balsamic-Glazed Pork with Apple

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.

Balsamic-Glazed Pork with Apple

Balsamic-Glazed Pork with Apple

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
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 55 minutes
Course: Main Meal
Cuisine: British
Diet: Diabetic, Gluten Free
Keyword: apple, Balsamic, pork, pork chops
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Free from: coconut, dairy, eggs, gluten, nuts
Servings: 4 servings
Calories: 272kcal
Author: Jo Paterson

Ingredients

  • 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

Instructions

  • 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)
    Balsamic glaze mix
  • Lay the pork in a shallow dish and pour over the marinade. Cover and allow the pork to marinate for 30 minutes or longer
    pork marinating in balsamic glaze
  • 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
    caramelised apple and onion
  • 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
    Balsamic-Glazed Pork with Apple

Notes

SWEETENERS
For this recipe, I use Sukrin Gold which is erythritol blend brown sugar alternative. It really helps the flavour of these cookie cakes, however, it can be hard to source as it is usually only available to purchase online or in health food stores and can be expensive.
Sukrin gold
The brand of xylitol that I use in many of my recipes which will work as a suitable substitute to Sukrin Gold and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
total sweet xylitol
If you have IBS or similar conditions, then you may find xylitol triggers your symptoms. If this the case for you, erythritol sweeteners are what I recommend using instead of xylitol as erythritol has little to no impact on the gastric system. I use NKD Living powdered erythritol and NKD Living NKD syrup.
NKD-Living-syrup

Nutrition

Calories: 272kcal | Carbohydrates: 10g | Protein: 30g | Fat: 11g | of which saturates: 4g | Fibre: 1g | of which sugars: 6g

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

Made this recipe?Take a pic & tag @gestational_diabetes_uk #JosGDRecipes on Instagram