Székelyalmás (Pork with Apples and Cider Cream Sauce)

Pork with Apples and Cider Cream Sauce (Székelyalmás)
Pork with Apples and Cider Cream Sauce (Székelyalmás)Landon Nordeman

The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles. This recipe first appeared in our March 2012 issue with Alexander Lobrano's article Eternal Terrain.

Székelyalmás (Pork with Apples and Cider Cream Sauce)
The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.
Yield: serves 6

Ingredients

  • 13 cup olive oil
  • 4 tbsp. unsalted butter
  • 1 12 lb. pork loin, cut into 1/4″-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup flour
  • 3 tart apples, such as Granny Smith, peeled, cored, and cut into 8 wedges each
  • 3 cloves garlic, finely chopped
  • 1 large yellow onion, finely chopped
  • 12 red Holland chile, stemmed, seeded, and minced
  • 1 12 cups regular or hard apple cider
  • 1 cup chicken stock
  • 12 cup heavy cream
  • 14 cup Dijon mustard
  • 1 tbsp. finely chopped marjoram
  • 1 tbsp. finely chopped parsley
  • Cooked white rice, for serving

Instructions

  1. Heat 2 tbsp. each oil and butter in a 12″ skillet over medium-high heat. Season pork on both sides with salt and pepper, and dredge half the pieces in flour; add to skillet, and cook, turning once, until lightly browned on both sides, about 1 minute. Transfer to a plate, and set aside; repeat with 2 tbsp. oil, remaining butter, and remaining pork and flour; transfer all pork to plate.
  2. Return skillet to heat, and add remaining oil; add apples, garlic, onion, and chile, and cook, stirring occasionally, until soft, about 3 minutes. Add cider, and cook until reduced by half, about 5 minutes. Add stock, cream, and mustard, and bring to a boil; return pork to skillet, and add marjoram. Reduce heat to medium, and cook until pork is cooked through and sauce has thickened, about 3 minutes. Season with salt and pepper, and sprinkle with parsley; serve with rice.