Spiced Pork Tenderloin With Sauteed Apples |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This recipe is from the Cooking Light October 2010 magazine, and is very tasty! I did make some changes, as I rarely make a recipe exactly as it is listed. The changes I made, where using cardamom rather than nutmeg (as I don't like nutmeg), using about increasing all the amounts on the spices slightly for extra flavor, using sage rather than thyme (as I didn't have thyme), and using white wine rather than cider. My husband's only complaint was that there wasn't enough of the sauce! Ingredients:
1/2 teaspoon salt |
1/4 teaspoon coriander |
1/4 teaspoon black pepper |
1/8 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1 lb pork tenderloin, trimmed and cut crosswise into 12 pieces |
2 tablespoons butter |
2 cups apples, thinly sliced unpeeled braeburn or 2 cups gala apples |
1/3 cup shallot, thinly sliced |
1/8 teaspoon salt |
1/4 cup apple cider |
1 teaspoon thyme leaves |
Directions:
1. - heat a large cast-iron skillet over medium-high heat.
2. - combine first 5 incredients and sprinkle spice mixture evenly over pork.
3. - coat pan with cooking spray and add pork to pan. Cook 3 minutes on each side.
4. - remove pork from pan and keep warm.
5. - melt butter in pan, add apple slices, 1/3 cup shallots, and until apple starts to brown.
6. - add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender.
7. - Stir in thyme leaves.
8. - Serve apple mixture with the pork.
|
|