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Prep
Difficulty
Easy
Time
Estimate
45 mins
Start with the Apple Stuffing. Prepare the ingredients for the Brussels Sprouts. Sear the pork. Saute the Brussels Sprouts in a different pan. Make the Apple-Cider Glaze. Pull out the Stuffing and dinner is served.
Any combination of apples, pears, or persimmons work well in this moist stuffing- add as much fruit as seems reasonable. We used pumpernickel bread, but most types of bread work nicely. Dry the bread out in your oven at the lowest possible temperature or cut the night before to dry out. Alternatively, buy already dried, oil-less croutons.
This would pair beautifully with turkey, pork or roasted chicken.
Pork is simply seared with an apple cider sauce drizzled on top. Chops or a butterflied piece each work well. The time to cook depends on the thickness of the meat. Just watch it attentively and use a thermometer if possible.
Pan-seared baby ‘cabbages’ lose their slightly bitter bite with a touch of butter or olive oil and a splash of lemon juice.
