Cooking pork with fruits is a culinary tale as old as time. The history of pairing pork with apples dates back thousands of years, as seen in the ancient Roman dish where roasted pork is simmered with caramelized apples. Nowadays, just the sight of smoked pineapple ham or bacon-wrapped apricots is enough to stoke excitement at the dinner table. It only makes sense that fruity pie filling would eventually find its way to pork dishes, yet another way for this pairing’s magic to enchant your dinner nights. Only this time, the spell is much more intense, layered, and if you’re using canned pie filling, effortless.
Pie filling is pronouncedly sweet, at times a little tart and warm, and lusciously smooth — everything you love in a comfort dessert. Those same qualities make it a surprisingly perfect match for pork. The sweet depth balances out heavier flavors and brightens the overall taste profile, so you’re no longer just eating one spoonful of fatty meat after another. Instead, it’s a feast for the senses, with the savory-sweet meat melting right onto the taste buds, emboldened by a fruity aroma and spice-laced intricacies. The pork dish you thought would be ordinary is now deeply flavored, unexpectedly complex, and laced with a beautiful contrast.
Different fruits bring different twists to your pork dishes
You probably already have a can of apple pie filling just sitting in the pantry, and if pie isn’t its next destination, a dish of crock pot pork is just as good. We like to simmer the meat and apple pie filling for a few hours, melded together by all the sauces and spices your heart dreams of. From the slow cooker onto your dinner plate, it’s a joy like no other. If you don’t have the time for that, try baking browned pork chops, stuffing mix, and apple pie filling together in the oven. It’s a 30-minute endeavor that pays off every single time.
Whereas apple pie filling brings a cinnamon-laced warmth to those dishes, cherry and cranberry pie fillings are all about the tart depth. They’re a gorgeous match for slow-cooked pork chops, but you might like it even more as a sauce for a simple roasted pork tenderloin, or any kind of grilled or pan-seared meat cuts. Throw in fresh herbs, red wine, or balsamic vinegar, and you will have a restaurant-worthy dish. We also cannot forget about peach pie filling. This is how you infuse your pork dishes with the essence of summer and its fragrant, vibrant sweetness. Try mixing it with breadcrumbs, bacon, and diced vegetables to stuff inside pork chops, or using it as a fruity twist for your pork belly burnt ends. Honey and peach are good pals, so also consider adding a small drizzle of hot honey or spiced honey to add extra nuances to your dishes.
