Sticky Maple Pork and Apples

Try this Sticky Maple Pork and Apples recipe for dinner tonight
Staff Writer
Sticky Maple Pork and Apples


The sauce for the sticky maple pork with apples was definitely on point, but, as it turns out, the real clincher was that I had used “pork for pork stew” instead of chopped pork loin, which made it tough as heck and almost impossible to eat — although my boyfriend happily packed it away for the next day’s lunch, declaring, “awesome!”


  • 1  Pound  pork loin, sliced
  • apples, sliced
  • 1/4  Cup  maple syrup, or more to taste
  • 2  Tablespoons  garlic, minced
  • Salt & Pepper, to taste
  • A long drizzle of water
  • 1  Tablespoon  apple cider or red wine vinegar
  • Whole grain mustard, to taste


Cook the pork in pan in oil for about 5 minutes, then set it aside.

Toss the sliced apples in and cook those for about 5 minutes, too.

Mix all of the other ingredients together and pour it over the apples, then add the pork and simmer it all for — you guessed it — around 5 minutes.

If you want to add mustard into the mixture or onto the side, do that with a couple of minutes left.

Maple Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Maple Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.