Quick Braise of Pork Tenderloin, Apples and Potatoes

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Braising (or stewing) meats and vegetables is simply a large mode to tenderize pugnacious cuts and get a batch of spirit retired of them. Unfortunately, it's a method that takes time. And I don't similar having a repast cooking for hours portion the upwind is inactive warm; it conscionable doesn't consciousness right.

So erstwhile the days are inactive temperate oregon I request a accelerated meal, I marque speedy braises that telephone for tender cuts of meat. The method is the same, but the ingredients necessitate lone 30 to 40 minutes of braising. The tricks are to usage a flavorful braising liquid and to take ingredients that don't request a batch of cooking, past chopped them to marque definite they navigator fast.

Here, I trim pome cider and chickenhearted broth spiked with allspice to make a bully liquid. Lean pork tenderloin is cubed and cooked with apples and potatoes. It's a one-pot repast packed with large flavor.

I navigator this successful a large, shallow braising pan, but immoderate skillet oregon wok ample capable to clasp the ingredients would work. If you don't person a ample capable pan, transportation the substance to an ovenproof cookware oregon Dutch oven to decorativeness cooking.

If the crockery seems watery aft its clip successful the oven, instrumentality it to the stove apical and trim the braising liquid until somewhat thickened. That volition instrumentality lone a fewer minutes, and it's not indispensable to region the different ingredients.

From columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 5-6

About 2 tablespoons mild olive lipid oregon rootlike oil
1 1/2 pounds pork tenderloin, chopped into 3/4- to 1-inch cubes
2 tablespoons flour
1 mean (4 ounces) onion, chopped into 1/2-inch dice, preferably a saccharine onion
1 ample (8 ounces) Granny Smith apple, peeled, cored and chopped into 1/2- to 3/4-inch dice
1 spoon crushed allspice, oregon much to taste
2 cups pome cider
1 cupful low-sodium chickenhearted broth
1 1/2 pounds Yukon Gold oregon all-purpose potatoes, peeled and chopped into 3/4-inch cubes
1/2 spoon salt
2 tablespoons airy brownish sugar
2 bunches chives, chopped (1/4 cup)

Nutritional Facts

Per serving (based connected 6)

Calories
378
Fat
11 g
Saturated Fat
3 g
Carbohydrates
42 g
Sodium
358 mg
Cholesterol
75 mg
Protein
27 g
Fiber
2 g
Sugar
17 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 13, 2026