Prep 20 mins
Cook 20 mins
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!
- 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
- - heat a large cast-iron skillet over medium-high heat.
- - combine first 5 incredients and sprinkle spice mixture evenly over pork.
- - coat pan with cooking spray and add pork to pan. Cook 3 minutes on each side.
- - remove pork from pan and keep warm.
- - melt butter in pan, add apple slices, 1/3 cup shallots, and until apple starts to brown.
- - add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender.
- - Stir in thyme leaves.
- - Serve apple mixture with the pork.
I cooked this tonight for my family and they went crazy over them! I am a vegetarian, but by the looks on their faces and the empty plates, it was a big hit! Thanks!