Fruit recipe collection

Pork 'n' spicy apples: pan-seared pork loin cutlets topped with sauteed Granny Smith apples in a steak sauce, apple jelly, and cinnamon glaze. Classic sweet-spicy pairing ready in 40 minutes.

Pork apple pie bakes cubed pork loin, sage, and apples under a golden pastry crust with a splash of apple cider. Savory main-dish pie rooted in old American and English farmhouse tradition.

Pan-seared pork chops smothered in a cranberry-apple sauce with brown sugar, cinnamon, and nutmeg. Fresh cranberries burst into a tart, fruity glaze that pairs naturally with browned pork loin.

Slow-roasted pork loin smothered in molasses-spiked sauerkraut and tomato sauce, served with cinnamon-butter apples. A hearty German-American Sunday roast for a crowd.

Pork tenderloin pinwheels stuffed with a dried apricot and whole wheat bread stuffing, broiled and served with a warm apricot nectar sauce with nutmeg.

Pan-seared pork scalloppine in a from-scratch cranberry sauce with red wine vinegar, chicken stock, and cranberry liqueur. Elegant weeknight dinner in 40 minutes.

Try this succulent dish made with granny smith apples and a bit of honey. Bound to be a crowd-pleaser!

Pork tenderloin medallions with apples braised in apple cider and white wine with sage, thyme, and sweet red onion. A French-inspired one-skillet dinner with a reduced cider pan sauce.

Pork tenderloin strips with Granny Smith apples, paprika, and tomato served over egg noodles. A savory-sweet microwave dinner ready in 35 minutes.

Roasted pork tenderloin braised with Granny Smith apples, onions, garlic, honey, and white wine vinegar. A sweet-savory fall dinner with a rustic apple gravy.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.