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!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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.