Braised Pork with Apple, Carrot, and Onion

Spicy, tomato-y, and yummy. I made this dish with a pork tenderloin that had been in the freezer too long, but it would also be great with pork chops. I served the meat and sauce over spaghetti squash with a side of broccoli florets.

This dish is also very easy to make but not quick to cook, because it requires braising—a cooking method that requires low heat and long, moist bakes. Out of curiosity, I googled “braise” to learn why this method makes meat so tender.

According to The Reluctant Gourmet, the braising “process breaks down the tough connective tissue in meat to collagen. Through time, the moisture and heat build and the collagen dissolves into gelatin. Heat also contracts and coils the muscle fibers. Over time, these fibers expel moisture and the meat becomes dry. Given even more time, these fibers relax and absorb the melted fat and melted gelatin.”

The result is that the meat, no matter how cheap the cut, becomes tender, moist, and tasty.

Now, theoretically, the meat should be seared in oil before the baking, but I confess to skipping this part because of the oil. Does it make a difference? I haven’t a clue. Maybe someone out there has an answer?

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