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)
- 3/8 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
- 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.
This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.