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Spiced Pork Tenderloin With Sauteed Apples

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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!”

Ingredients Nutrition


  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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