Rating: 4.5 stars
129 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 11
  • 4 star values: 15
  • 5 star values: 101

This one-dish pork tenderloin entree is perfect for fall.  Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.

Recipe by Cooking Light November 2012

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Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

234 calories; fat 9.7g; saturated fat 5g; mono fat 3.2g; poly fat 0.7g; protein 24.4g; carbohydrates 12.3g; fiber 1.5g; cholesterol 89mg; iron 1.7mg; sodium 394mg; calcium 18mg.
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