4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
3/8 teaspoon salt
1/4 teaspoon ground coriander
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
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves
How to Make It
Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. 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 shallots, 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. Serve apple mixture with the pork.
This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.
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I made this recipe with pork chops and they turned out FABULOUS! I doubled the spices, rubbed them on the pork chops and let them sit for 15 minutes before cooking. The combo of the meat and apples were delicious!
This is such an easy recipe that offers a great complex blend of flavors. Apple gives just the right amount of sweetness to balance the pepper and thyme. Love this recipe. Served with wild rice long grain mix. Definite favorite.