God sometimes gives us unexpected gifts. Our gift has been a grandson who enlivens our lives and makes retirement very different than the one we anticipated. He is a special joy. And that's "Casey." In 2006 we fulfilled our dream of living in Italy for a year. It was every bit as wonderful as anticipated. This blog begins in 2005 as we prepared for that experience. Since then we have explored many places together. That's the "Travel." And finally, I am a person of opinions--spiritually, politically, on just about anything and that's the "Other Stuff." Welcome to my blog.

Thursday, January 13, 2011

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

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.


    Jill, Larry & Daniela in Seattle said...

    Thanks for sharing.. This looks and sounds yummy.

    nancyhol said...

    Oh, Jane, this sounds so good! I am definitely going to try it.

    Jane said...

    Hope you both enjoy--don't want to steer anyone wrong. I think you will

    Pokey jo said...

    I made a HUGE mistake this morning.....I read your recipe and I now I want to make this for dinner. **winkwink** Not sure, though, I have all the ingredients and wouldn't you know it, I did all of my grocery shopping yesterday!! This will definitely be on my list to make, thank you for sharing.