Tasmanian Cider-Braised Pork & Pink Lady Apple Skillet – Authentic Australia Recipe
Huon Valley orchard specialty braising tender pork medallions with crisp apples and fresh sage.
- Country of Origin
- 🇦🇺 Australia (Australasia, Oceania)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Pork loin medallions, Sliced Pink Lady apples, Baby potatoes, Dry apple cider, Sage
Ingredients for Tasmanian Cider-Braised Pork & Pink Lady Apple Skillet (4 Servings)
- 1.25 lbs (or 2.5 cups) pork loin medallions, prepped into bite-sized pieces
- 1.5 cups sliced Pink Lady apples, washed and trimmed
- 1 cup baby potatoes
- 1 medium onion and 3 cloves garlic, finely minced with dry apple cider
- 1.5 tbsp traditional Australia seasoning (sage, Dijon mustard)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown pork loin medallions for 5 minutes.
- Add minced onion, garlic, dry apple cider, and sage, Dijon mustard, stirring for 2 minutes until deeply aromatic.
- Add sliced Pink Lady apples and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in baby potatoes right before serving warm.