Pork and apples are a match made in culinary heaven. Using a combination of apples gives applesauce a complex flavor. I always use a tart apple such as Granny Smith and pair it with one that’s a bit sweeter, like Gala. I’ve served this apple puree with the Bacon Braised Pork Shanks and the tenderloin. It’s also great to eat with pork chops off the grill or even venison, to balance any gaminess.
In a large sauté pan over medium heat, cook
Add the remaining
Transfer the apple mixture to the blender with the butter and blend until smooth. Serve warm. The apple puree can be made up to 1 day in advance and stored tightly covered in the refrigerator. Reheat over low heat before serving.
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