Friday, January 23, 2015

Spiced Pork Tenderloin with Sauteed Apples

This easy pork recipe from Cooking Light will have your kitchen smelling amazing. The spice on the pork is subtle but really makes the dish, as does the sprinkle of fresh thyme. I think this one would taste delicious with pears as well.

We enjoyed this one with garlicky green beans and everyone joined the clean plate club.

Spiced Pork Tenderloin with Sauteed Apples
adapted from Cooking Light

1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. ground coriander
1 lb. pork tenderloin, trimmed and cut at an angle into 12 slices
2 tbs. coconut oil, ghee or butter
2 cups thinly sliced organic apple (I used 1 Gala and 1 Macoun)
3 thinly sliced shallots
1/4 tsp. salt
1/4 cup apple cider
1 tsp. fresh thyme leaves

Combine salt, pepper, cinnamon, nutmeg and coriander in a small bowl.

Sprinkle evenly over meat. Heat a large skillet over medium heat.

Grease with a little coconut or olive oil. Add pork and cook for 3 minutes a side, or until done. Remove from skillet and keep warm.

Melt 2 tbs. oil in skillet, swirling to coat. Add apples, shallot and salt; sauté for about 4 minutes or until apples start to brown.

Add apple cider and cook for a couple of minutes more, until the cider has reduced and apples are crisp-tender.

Remove from heat and stir in thyme. Serve apple mixture over pork.