Spiced Pork Tenderloin with Sauteed Apples

I haven't really cooked much with pork before, so I was excited to see this pork tenderloin recipe in Cooking Light Magazine. Plus this recipe uses apples which helped me eliminate a few more from our bag leftover from the orchard. The combination of the pork and apple together is lovely, plus the little hint of nutmeg and cinnamon on the pork tenderloin gives it a little bit of sweetness. Again, I forgot to take a picture, so this one is compliments of the magazine. For all these shout outs I've been giving them, they should give me a reduced subscription at least :)

Spiced Pork Tenderloin with Sauteed Apples

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 Braeburn or Gala apples

1/3 cup thinly sliced shallots

1/8 teaspoon salt

1/4 cup apple cider

1 teaspoon fresh thyme leaves

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; saute 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 value on this one...234 calories.

Bon Appetit!

Victoria