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!"
photo by prdiva125
- Ready In:
- 40mins
- Ingredients:
- 12
- 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
- - 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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Reviews
-
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!
RECIPE SUBMITTED BY
Some of my favorite childhood memories are of cooking and baking with my mom and/or my grandmother. I still love cooking many of the recipes they taught me. Now I don't do nearly enough cooking as I would like, as I don't often get much time. I like trying new ingredients and flavor combinations, but also love going back to my classic favorites.
