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“Pork roast sauteed with apples and onions, served on sourdough rye bread. Excellent meal for the fall that doesn't go overboard on the calories.”

Ingredients Nutrition


  1. Mix together flour, paprika, thyme, sage, salt and pepper. Using half of dry mixture, coat sides of pork chunks.
  2. Heat oil on medium high in a deep-sided pan. Brown pork chunks (2-3 min.) and then remove from pan.
  3. Add onion slices, apple slices, garlic and allspice berries to pan. Saute for 4-5 min., or until the onions and apples begin to soften.
  4. Whisk together applesauce, white wine, cider vinegar, and brown sugar in a small bowl. Add to pan. If mixture is too thick, thin with water until desired consistency (should be somewhat thick though). Bring to boil.
  5. Add pork chunks and remaining dry spice and flour mixture. Stir until mixed and pork is coated with sauce. Cover pan and simmer on low for 10 minute.
  6. Remove pork from sauce. Layer on sourdough rye slices covered thinly with mustard. Top with onion and apple slices from sauce. Form into sandwich and enjoy!

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