Honey Apple Pork with Potatoes (One Pan!)

Honey Apple Pork with Potatoes made in a cast iron skillet is the perfect fall meal.

Honey Apple Pork with Potatoes made in a cast iron skillet is the perfect fall meal celebrating honey, apples, roasted potatoes with almost no cleanup and only 7 ingredients.

Honey Apple Pork with Potatoes is the epitome of fall to me. As the summer winds down we’ve been turning to our slow cooker more and more as well as my trusty cast iron skillet to make easy quick meals, and with a recent trip to the apple orchards near us we excitedly pulled out some favorite recipes. Honey Apple Pork with Potatoes made in a cast iron skillet is the perfect fall meal celebrating honey, apples, roasted potatoes with almost no cleanup and only 7 ingredients.

I’ve spoken to you all about WinCo before, it has the most amazing bulk foods section where I stock up on spices, flours and chocolates. For this recipe I bought my Smithfield Marinated Fresh Pork there and the selection was pretty wide in their fresh meat department. I selected the Smithfield Marinated Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin because I’ve never met a black pepper crusted piece of meat that I didn’t adore. Honey Apple Pork with Potatoes made in a cast iron skillet is the perfect fall meal celebrating honey, apples, roasted potatoes with almost no cleanup and only 7 ingredients.

One of our favorite meals (and also a client favorite) is Lemon Salt Roasted Pork with Honey Roasted Apples and Mashed Potatoes. For this meal I did some improvising to make it into a 30 minute meal and in one pan! With only 7 total ingredients (okay so I’m not counting salt and pepper in the ingredient count!) you’ll have the perfect meal for the fall season. Honey Apple Pork with Potatoes made in a cast iron skillet is the perfect fall meal celebrating honey, apples, roasted potatoes with almost no cleanup and only 7 ingredients.

Some tips to cut down on cooking time for your Honey Apple Pork with Potatoes:

  • Cook the potatoes and the pork tenderloin in the pan at the same time. You’re only browning at this stage.
  • While you’re browning the potatoes, cut up the apples. It takes the apples far less time in the oven than the potatoes so you’ll cut down on prep time if you multi-task with browning and prepping at the same time.
  • Don’t underestimate the importance of the lemon zest/juice. I know it can be easier to keep bottled lemon juice, but the added flavor of the zest really makes the whole plate pop.
  • Totally not necessary (but will really enhance the flavor), brown the pork on two of the four sides on the same side of the pan. Then move the potatoes to where the pork was and finish the browning on opposite sides of the pan. The spices/flavors the pork leaves in the pan will add SO much flavor to the potatoes. Just keep stirring every couple of minutes as the potatoes are browning (thats the secret to why the potatoes look SO good in these photos…I only added Kosher salt to them before putting them in the pan). Honey Apple Pork with Potatoes made in a cast iron skillet is the perfect fall meal celebrating honey, apples, roasted potatoes with almost no cleanup and only 7 ingredients.

I’ve been a huge fan of Smithfield for years and it was actually one of the first companies I worked with on this blog. I’ve made a number of recipes for them because of how high the quality of their products are.

In this case the marinated pork is the perfect addition to the Honey Apple Pork with Potatoes, leaving me to prep only the potatoes and apples. Smithfield products can be slow cooked, roasted, sautĂ©ed and made in 30 minutes or less which is perfect for school nights, family dinners or pretty much any time you’re looking for real flavor real fast.

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Honey Apple Pork with Potatoes (One Pan!)

Honey Apple Pork with Potatoes made in a cast iron skillet is the perfect fall meal celebrating honey, apples, roasted potatoes with almost no cleanup and only 7 ingredients.
Yield 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 tablespoons canola oil
  • 4 russet potatoes , peeled and cut into 1 inch chunks
  • Kosher salt to taste
  • 1 Smithfield Marinated Hardwood Smoked Bacon & Cracked Black Pepper Pork Tenderloin
  • 2 tablespoons butter
  • 4 apples , cored and chopped into 1 inch chunks (not peeled, I used 2 granny smith and 2 fuji)
  • 1/4 cup honey
  • 1 lemon , zested and juiced

Instructions

  • Add the canola oil to your cast iron skillet and heat on high.
  • Pre-heat your oven to 400 degrees.
  • Season the potatoes with Kosher salt and pepper to taste.
  • Add the potatoes to half the skillet and the pork to the other half.
  • Brown the pork for about 2 minutes a side.
  • After you brown the first two sides swap the potato and pork placement in the skillet so the potatoes can capture some of the pork flavors as well.
  • Once all four sides are browned, push the potatoes to one side.
  • Put the pork in the middle of the pan.
  • With a spatula scrape the leftover black pepper seasonings to the pork/potato side of the pan.
  • Add the butter and apples to the empty part of the pan and stir together until the butter is melted.
  • Add the honey and stir again.
  • Place in the oven for 15 minutes.
  • When done cooking add the lemon juice over the apples and the zest over the pork and the apples.
  • Garnish with parsley if desired.
  • Wait 2-3 minutes before slicing into the pork.

Nutrition

Calories: 496kcal | Carbohydrates: 54g | Protein: 35g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 121mg | Potassium: 1324mg | Fiber: 5g | Sugar: 25g | Vitamin A: 182IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 3mg
Keyword: Honey apple pork with potatoes, pan seared pork with honey apples

 

Honey Apple Pork with Potatoes made in a cast iron skillet is the perfect fall meal celebrating honey, apples, roasted potatoes with almost no cleanup and only 7 ingredients.

Sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. What size skillet is required for this recipe? Will it cook the same in an anodized oven-safe skillet? Thanks!

    1. I used a 12 inch cast iron skillet for this recipe. I’ve not used an anodized one safe skillet so I’m not sure it offers the same flavor you get from a cast iron but it is safe to use in the oven. I hope you enjoy it!

    1. Yes, absolutely. Sear (quickly on high heat if desired) and cook with the apples along side it, 20-25 mins.

  2. Loved the recipe but I didn’t have any potatoes so I substituted sweet potatoes instead just sliced them thin and added some cinnamon,nutmeg ,butter, and a little bit of brown sugar. It was really smelling like call with the sweet potatoes,pork, and apples cooking together. Thanks for the recipe.