Pork, Plants & Apple Butter Magic! 

This one was born out of a little kitchen mischief and a lot of “what if?” moments.

You know those nights where you’re cooking for a crowd, some who eat meat, some who very much do not, and you’re slightly panicking because you refuse to make two completely different meals? That was me. And out came this little number that managed to please everyone at the table. Even the picky ones who “don’t like sweet stuff on savory food” (you know who you are).

It started with a spoonful of apple butter that I wasn’t even planning to use. I’d made a batch for a completely different reason, but there it was in the fridge. So, I let it meet rosemary. The combo? Silly good. Sweet, sticky, earthy and comforting. I marinated the pork in it, just a rough rub, nothing fancy, and threw the vegan strips into a separate dish with the same apple rosemary situation. No one was getting left out tonight.

Both versions went into the oven, and as they cooked, the smell? Wild. Like the kind of scent that floats through your house and makes the dog sit directly in front of the oven like it’s about to open by itself. I served them side by side, letting people pick their version. No stress. No need to label or explain. Just good, sticky, golden bites with some herby mashed potatoes, polenta or potato wedges. Here’s the part I didn’t expect, the meat eaters loved the vegan strips. The non meat eaters? Asked if I’d accidentally given them pork. It was one of those magical food moments where no one was missing out, and everyone felt seen. Which, if I’m honest, is my favorite part of cooking.

This one’s made its way into our regular rotation, not just because it’s delicious, but because it reminds me that food can be a connector, even when peoples tastes don’t always align.

So whether you’re team pork or team plant, this dish doesn’t judge. It just shows up with big flavor and a little apple fueled charm.