Cider glazed pork loin with sautéed apples over creamy turmeric-spiced risotto. This flavor-forward meal is brimming with noteworthy nutrition and cozy Fall flavors. Add it to your weeknight or date-night menu this week for a 5-star treat.I’m feelin’ it, guys. The littleee bit of September air that’s creeping into ridiculously humid days. Luckily, the leaves have already started to change color in Birmingham so in the early wake of the morning and on midday drives down winding canopy roads, it actually feels like Fall is approaching.
My latest farmers market trip resulted in an exorbitant amount of fresh, crispy apples. Everything from Golden Delicious and Honeycrisp to Jonathan and Ambrosia apples, all of which are currently at the peak of their season. We’ve been caramelizing the heck of out apples for both pancake and yogurt toppings, as well as for savory dishes such as this. I’ve always loved the combination of pork and apples in the early months of Fall. Especially paired with earthy herbs such as thyme, sage and oregano. Growing up, my mom would always serve pork roasts with applesauce around the holidays and it’s one of the meals I always looked forward to. I mean, it’s rare for me NOT to look forward to a meal, but this one especially sticks out.
Just when I thought the apple + pork combo couldn’t get much better, I paired it with creamy turmeric-spiced risotto and my world was forever changed.Known for it’s beautiful orange hue and quintessential spice in curry, turmeric may be one of the healthiest seasonings in your arsenal. This powerful spice continues to surprise us with its wide-ranging health benefits and has actually been used for medicinal purposes for thousands of years.
Curcumin, the compound in turmeric responsible for the bright orange hue, is behind a whole host of health benefits attributed to the spice. This compound has proven antioxidant and anti-inflammatory compounds that have been shown to have a positive impact on blood sugar control, joint pain and arthritis, cognition, digestion and oxidative stress.
Turmeric adds wonderful notes of warm, herbal and slightly citrusy flavor to recipes. In addition to risotto, trying adding a pinch to egg scrambles or frittatas, roasted veggies, quinoa, soups, smoothies and tea for an extra boost of noteworthy nutrition.This meal is fancy enough for date-night in or dinner parties with friends, yet simple enough for weeknight cooking. It is light and fragrant, yet substantial and satiating. Paired with a simple side salad and a glass of vino, you will feel like you’re dining at a 5-star restaurant right in the comfort of your own home.
Also, did I mention we cook both the pork AND risotto in beer? You can’t beat the rich depth of flavor and subtle sweetness a cider beer adds. You could also choose to add a pumpkin-flavored brew instead, because ’tis the season!
I’m telling you guys, this meal is an absolute must!!If you make this recipe, be sure to snap a photo and tag #dishingouthealth so I can see your beautiful creations!
- 3-4 cups reduced sodium chicken broth
- 1 lb pork loin, trimmed and sliced into ~1 inch pieces
- 1 tbsp extra virgin olive oil
- 1 (12 ounce) bottle of hard cider, divided
- 1 apple, cored and sliced thin
- 1 cup arborio rice
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 tsp turmeric
- 4-5 sprigs fresh thyme
- Sea salt and pepper to taste
- Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
- Heat 2 tsp oil in a Dutch oven or saute pan over medium heat. Add onion and cook for 2-3 minutes, until softened. Add garlic, rice, turmeric, ginger and a pinch of sea salt and black pepper. Stir to combine and allow rice to slightly toast for 1-2 minutes.
- Pour in half of cider beer and mix to combine. Stir in ½ cup of the hot broth. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low heat, adding broth in ½-cup increments, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all of the broth and the rice is creamy and just tender, 25 to 30 minutes total.
- While risotto cooks, begin preparing pork by heating 1 tsp of oil in a large skillet over medium-high heat. Season pork medallions with sea salt and black pepper and arrange in a single layer in skillet. Cook ~3 minutes per side. Add remaining cider, bring to a boil, reduce heat to simmer for 2-3 minutes. Transfer pork to a plate. Add apple slices and cook for ~5-6 minutes, until softened and caramelized. At this point, most of the cider should have been soaked up or evaporated. Add pork and fresh thyme back into pan and keep warm until ready to serve.
- To assemble, ladle a scoop of risotto onto a plate and top with 2-3 pork medallions and a generous amount of caramelized apple slices. Add another sprig of fresh thyme (optional) and serve!
Join the Conversation!
Have you tried any turmeric-infused recipes lately?
What is your favorite flavor of Fall?