Spiced Pork Tenderloin with Sauteed Apples

Spiced Pork Tenderloin with Sauteed Apples

***Susan's Note: My husband and mom and I enjoyed this as a perfect, easy, fall dish. I served it with spinach salad, green beans, and roasted butternut squash. ***


Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.

Total: 20 minutes
Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
Ingredients
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves
Preparation
1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or 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.

Nutritional Information
Calories:
234
Fat:
9.7g (sat 5g,mono 3.2g,poly 0.7g)
Protein:
24.4g
Carbohydrate:
12.3g
Fiber:
1.5g
Cholesterol:
89mg
Iron:
1.7mg
Sodium:
468mg
Calcium:
18mg
Cooking Light, OCTOBER 2010