I was really excited to get this month's issue of Cooking Light! It's the Best Recipes of the First 25 Years!
I typically go through the magazine and tear out the recipes that work for us -
this issue - it's like EVERY RECIPE!
One of the first items I found while flipping through the issue was the Spiced Pork Tenderloin with Sauteed Apples. Larry's been talking about having sauteed apples - so I thought this would be a good way to try it.
So you mix up a few spices, slice up a 1-lb tenderloin and sprinkle the spices over top. Cooking spray the pan and cook the pork 3 min on each side...remove the pork and keep it warm.
After you remove the pork, you melt a couple tablespoons of butter and then saute the apples, shallots and a touch of salt. Then after a few minutes, you add some apple cider (we don't like cider, so just used apple juice) and fresh thyme (Meijer was out so I used fresh savory). Cook down a couple minutes and you're done!
Spiced Pork Tenderloin with Sautéed Apples
Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)