Monday, October 7, 2013

Paleo Pork Tenderloin with Sauteed Apples

I adapted this recipe from a simple Cooking Light dish, wanting to take continued advantage of our fresh-picked apples and local cider. This one couldn't be easier, and honestly tastes like fall in a skillet!


Paleo Pork Tenderloin with Sauteed Apples
adapted from Cooking Light

1/2 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground pepper
pinch of ground cinnamon and nutmeg
1 lb. pork tenderloin, trimmed and cut crosswise into 12 pieces
olive oil
2 tbs. butter or coconut oil
2 cups thinly sliced, unpeeled apple
1/3 cup thinly sliced shallots
pinch of salt
1/4 cup apple cider
1 tsp. fresh thyme leaves

Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Lightly coat pan with a drizzle of olive oil. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and pinch of 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.

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