Pork Tenderloin with Sautéed Apples


1/2 teaspoon salt
1/4 teaspoon ground coriander or cumin
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 and flattened
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced sweet onion
1/8 teaspoon salt
1/4 cup apple cider or white wine
1/2 teaspoon fresh thyme leaves or 1/8 teaspoon dry
Apple cider glaze, for garnish (optional)
(can be found in the condiment aisle at the grocery)


Heat a large cast-iron skillet over medium-high heat. Combine first 5
ingredients; sprinkle spice mixture evenly over pork. Place the cut pieces
of pork in a large plastic freezer bag. Using the heel of your palm, flatten
each piece slightly. 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.

Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup sliced onions,
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. (If using dry leaf thyme add with the apple cider) Serve
apple mixture with the pork. Serving size is 3 pork medallions with some
of the apple mixture. Garnish with a little apple cider glaze. Pair with a
vegetable and brown rice. Serves 4.

Adapted from Cooking Light