Spiced Pork Tenderloin with....

Yes, you're right...I'm still filling time until I have something substantive (or at least fun) to write. Of course, I could spend some time on the verbosity of Sarah but why bother? The encouraging angle is that the more she says, the more she loses.

So--I have been intending for a while to share a hit recipe at our house--hit meaning that within these four walls all three of us like something. Who says there aren't miracles? I have this one marked: "v v good" which translates to very, very wonderful.

Spiced Pork Tenderloin with Sautéed Apples

Cooking Light-October 2010

½  teaspoon salt

¼  teaspoon ground coriander

¼  teaspoon freshly ground black pepper

1/8  teaspoon ground cinnamon

1/8  teaspoon nutmeg

1 pound pork tenderloin, trimmed and cut crosswise into12 pieces

Cooking spray

2  tablespoons butter

2  cups thinly sliced unpeeled Braeburn or Gala apples

1/3  thinly sliced shallots

1/8   teaspoon salt

¼  cup apple cider (last time I used sparkling cider)

1 teaspoon fresh thyme leaves

 

I actually remembered to take a picture.

1. Heat a large cast-iron skillet (I don't have cast iron so just use a regular skillet.) Combine first 5 ingredients; sprinkle spice mixture over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes each side or until desired doneness. Remove pork from pan; keep warm.

2. Melt butter in pan. Add apple slices, shallots, salt and sauté for 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. 

Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture.)   calories: 234

The great thing about this recipe is that the meat is tender and moist- and that it is totally delicious. Oh--it is fast and easy, too.