March 5, 2018 | Stephanie Ouellette Makes 4 servings; 3 pork medallions and ½ cup apple mixture per serving. 3/8 tsp salt ¼ tsp ground coriander ¼ tsp ground black pepper 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces Cooking spray 2 Tbsp butter 2 cups thinly sliced unpeeled Braeburn or Gala apple 1/3 cup thinly sliced shallots ¼ cup apple cider or apple cider vinegar Heat skillet over medium-high heat. Combine salt, coriander, pepper, cinnamon, and nutmeg in a bowl; sprinkle spice mixture evenly over pork, gently patting surface to coat. Coat skillet with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. Melt butter in skillet, swirling to coat pan. Add apple and shallots. Cook 4 minutes or until apple starts to brown, stirring occasionally. Add cider or vinegar to pan; cook 2 minutes or until apple is crisp-tender. Serve apple mixture with pork. Recipe adapted from Cooking Light Magazine Stephanie Ouellette See Full Bio