Spiced Pork Tenderloin with Sautéed Apples

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

 

1. 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.
2. 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