Asian Pork and 5-Spice Apples

This “Make-ahead Meal Made Healthy” recipe can be made ahead and frozen so when a craving for Asian meal strikes, you can pull this out of the freezer instead of getting take-out. Just reheat it in the microwave or in the oven and enjoy! This is wonderful with a generous side of asparagus, green beans or broccoli.

2 Tbsp balsamic vinegar
2 Tbsp dry sherry
1 Tbsp sesame oil
1 Tbsp tamari or Bragg’s amino
1 Tbsp cracked black peppercorns
3 Tbsp chopped fresh tarragon leaves or 3 tsp dried tarragon
2 cloves garlic minced
2 LB boneless pork loin, trimmed of any visible fat
1 Tbsp peanut or canola oil
3 Golden Delicious apples, cored, halved and sliced
1 tsp Chinese 5-Spice powder
2 Tbsp packed brown sugar
1/4 c orange juice
1 Tbsp cornstarch
3 Tbsp minced chives
4 cups cooked brown rice
  • In a large bowl, whisk together vinegar, sherry, sesame oil, tamari, peppercorns, tarragon and garlic. Reserve 1/2 cup marinade and refrigerate. Add pork and toss to coat. Cover and refrigerate for 2-3 hours.
  • Heat oil in a wok or large heavy skillet over medium-high heat, add apples and stir-fry for 2 minutes. Sprinkle with 5-Spice, brown sugar, and orange juice and continue to stir-fry for 2-3 minutes.
  • Remove pork from marinade, draining off the excess liquid.Add pork to the pan and cook, stirring often, for 2-3 min or until pork is just cooked through. Don’t overcook!
  • Whisk cornstarch into reserved marinade and stir into pork mixture until it’s thickened. Remove from heat and stir in chives. 
  • Cool stir-fry and rice completely if you’re going to freeze portions for future use.
  • Thaw frozen portions in the refrigerator overnight before serving. Microwave individual portions for 2-3 minutes or until heated. If you’re freezing the entire recipe, place rice in your non-reactivve dish and cover with the pork mixture. Reheat covered for 20-25 min at 350 F.
Per Serving: Calories- 339, Fat-9 gm, Sodium-191 mg, Potassium-587 mg, Total Carbs-32 gm, Fiber-3.5 gm, Protein 29gm

Adapted from Make-Ahead Meals Made Healthy by Michele Borboa