Caraway Pork with Applesauce & Garlicky Spinach

Sweet apples and juicy pork are a heavenly pair on their own, but the addition of exotic spices and a crispy bread crumb coating make this dish a must in your weekly dinner rotation. If you like, double the applesauce recipe and save half for dessert – it’s delicious drizzled over yogurt with cinnamon and a sprinkling of Sucanat!

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Prep Time
30 min
Cook Time
15 min
45 min


  • 1/2 cup whole-grain bread crumbs
  • 1/2 tsp dried thyme
  • 1/2 tsp sea salt, divided
  • 1/4 tsp ground caraway seeds
  • 1/4 tsp ground fennel seeds
  • 1/4 tsp fresh ground black pepper,
  • plus additional to taste
  • 1 lb pork tenderloin, trimmed of fat
  • 1 tbsp Dijon mustard
  • 1 tbsp grape seed or safflower oil, divided
  • 3 cloves garlic, minced
  • 1 lb spinach, trimmed and roughly chopped or torn (about 8 cups)
  • 1 tsp organic unsalted butter
  • 1/2 cup diced Fuji apple (¼-inch cubes)
  • 1/4 cup unsweetened apple juice
  • 1/4 cup low-sodium chicken broth
  • 1½ tsp pure maple syrup
  • 1½ tsp arrowroot powder
  • 1½ tsp apple cider vinegar


  1. Preheat oven to 400˚F. Line a small baking sheet with foil. In a medium bowl, combine bread crumbs, thyme, ¼ tsp salt, caraway, fennel and ¼ tsp pepper. Brush pork with mustard, then transfer to bread crumb mixture, turning to coat.
  2. In a large skillet, heat 1½ tsp oil on medium-high. Add pork and cook for 2 minutes per side, until light brown. Transfer to baking sheet and bake until an instant-read thermometer registers 145˚F when inserted in center of pork, 20 to 25 minutes. Transfer pork to a cutting board, cover with foil and let rest for 10 minutes; wash skillet.
  3. Meanwhile, prepare applesauce: In a small saucepan, melt butter on medium heat. Add apple and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add apple juice, broth, maple syrup,
  4. /8 tsp salt and pepper, to taste. Bring to a simmer. In a small bowl, whisk arrowroot and vinegar. Stir into apple mixture and cook, stirring constantly, until liquid is thickened and smooth, about 1 more minute. Remove from heat and cover to keep warm.
  5. In a clean large skillet, heat remaining 1½ tsp oil on medium. Add garlic and sauté, stirring often, until fragrant, about 1 minute. Add spinach and remaining
  6. /8 tsp salt and pepper, to taste. Increase heat to medium-high and cook, tossing spinach with tongs, until bright green and wilted, about 3 minutes. Transfer to a paper towel–lined plate to drain excess liquid.
  7. Slice pork into medallions. Divide spinach among serving plates and top with pork and applesauce.

Nutrition Information

  • Serving Size 1/4 pork, 1/4 cup spinach, 3 tbsp applesauce
  • Calories 237
  • Carbohydrate Content 17 g
  • Cholesterol Content 62 mg
  • Fat Content 8 g
  • Fiber Content 3.5 g
  • Protein Content 26 g
  • Saturated Fat Content 2 g
  • Sodium Content 482 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 3 g

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