I very strongly remember the first time that my husband cooked for me a meal that combined meat (it was pork) and fruit (it was apples). I was a teenager at the time (this was long before he was my husband) and I was like, “I don’t mix meat and fruit”.
Look at me, a decade later, writing a blog post about how great this combination is! I’m so glad that my palette has expanded since then, because the combination of salty pork and tart apples is just divine!
For this post we teamed up with Smithfield. It means a lot to me that I feed my family meat that’s raised in the USA without steroids, hormones and doesn’t have any unnecessary artificial ingredients added in!
I’m seeing apple and cinnamon everywhere these days, and with good reason. Where we live apples are in season and utterly delicious when they’re fresh from a local orchard!
I wanted to make this extra Autumn-y, so we went beyond the traditional apples and added a little bit of cinnamon and some dried cranberries. (As you cook them in butter they’ll plump up a little bit). If you want, you can even toss a pinch of fresh rosemary and nutmeg into the butter.