Apples and pork pair so well together. The fall spice mixture brings together the whole dish and wraps you in a blanket of deliciousness. Leave the skin on the apples for color, texture, and to maximize nutrition!
salt and pepper as desired
1/4 tsp ground coriander
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pound pork tenderloin, trimmed and cut into 12 pieces
2 Tbsp butter
2 cups thinly sliced gala or braeburn apples
1/3 cup thinly sliced shallots
1/4 cup apple cider
1 tsp fresh thyme leaves
1. Heat a large skillet over medium-high heat. Combine salt, pepper, coriander, cinnamon, and nutmeg in a small bowl. Pat spice mixture onto pork pieces.
2. Coat heated skillet with cooking spray. Add pork to pan and cook 3 minutes on each side or until done. Remove from pan and keep warm.
3. Melt butter in skillet, swirling to coat. Add apple slices, sliced shallots, and a pinch of salt. Cook 4 minutes or until apple starts to brown, stirring occasionally. Add apple cider to pan and cook 2 minutes or until apple slices are crisp tender. Stir in thyme leaves. Serve apple mixture over pork.
Yield: 4 servings
Nutrition Information Per Serving: 234 calories, 9.7 g total fat, 5 g saturated fat, 24.4 g protein, 12.3 g carbohydrate, 1.5 g fiber, 89 mg cholesterol
Recipe from Cooking Light, October 2010