1/1 Photo of Spiced Pork Tenderloin With Sauteed Apples
This recipe is from the Cooking Light October 2010 magazine, and is very tasty! I did make some changes, as I rarely make a recipe exactly as it is listed. The changes I made, where using cardamom rather than nutmeg (as I don't like nutmeg), using about increasing all the amounts on the spices slightly for extra flavor, using sage rather than thyme (as I didn't have thyme), and using white wine rather than cider. My husband's only complaint was that there wasn't enough of the sauce!
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- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon black pepper
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 lb pork tenderloin, trimmed and cut crosswise into 12 pieces
- 2 tablespoons butter
- 2 cups apples, thinly sliced unpeeled Braeburn or 2 cups gala apples
- 1/3 cup shallot, thinly sliced
- 1/8 teaspoon salt
- 1/4 cup apple cider
- 1 teaspoon thyme leaves
- 1- heat a large cast-iron skillet over medium-high heat.
- 2- combine first 5 incredients and sprinkle spice mixture evenly over pork.
- 3- coat pan with cooking spray and add pork to pan. Cook 3 minutes on each side.
- 4- remove pork from pan and keep warm.
- 5- melt butter in pan, add apple slices, 1/3 cup shallots, and until apple starts to brown.
- 6- add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender.
- 7- Stir in thyme leaves.
- 8- Serve apple mixture with the pork.
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Nutritional Facts for Spiced Pork Tenderloin With Sauteed Apples
Serving Size: 1 (212 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 248.3
- Calories from Fat 108
- Total Fat 12.0 g
- Saturated Fat 5.8 g
- Cholesterol 90.1 mg
- Sodium 462.1 mg
- Total Carbohydrate 11.1 g
- Dietary Fiber 1.6 g
- Sugars 6.5 g
- Protein 23.8 g