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Spiced Pork Tenderloin With Sauteed Apples

Spiced Pork Tenderloin With Sauteed Apples created by prdiva125

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:
40mins
Serves:
Units:

ingredients

directions

  • - 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.
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RECIPE MADE WITH LOVE BY

@pwdcrazy
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@pwdcrazy
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"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. prdiva125
    Spiced Pork Tenderloin With Sauteed Apples Created by prdiva125
    Reply
  2. prdiva125
    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!
    Reply
  3. pwdcrazy
    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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