Total Time
20 Mins
4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)

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.

How to Make It

Step 1

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.

Step 2

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.


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Ratings & Reviews

Anabelanunes's Review

November 13, 2014
This is awsome. Did not have the apple cidar. Used white wine.

taylor011302's Review

February 06, 2014
We love it, fast, easy and low calorie, I have a hot apple cider drink I keep in the house,when I need some for this recipe, I make a cup, use what I need and drink the rest.

Perfection in a pan!

October 19, 2018
What a wonderful, tasty and super easy recipe - and the bonus was how Fall-like our house smelled. We doubled the ingredients, just because we had a larger pork loin then what was called for. This recipe is perfect, so don't be tempted to change a thing.

MissSE06's Review

November 18, 2010
We made this recipe with pork chops instead of tenderloin. Didn't have apple cider so we used 1/2 apple cider vinegar and supplemented with orange juice to make it sweet. Tasted amazing!

Booie13's Review

October 17, 2012

carolfitz's Review

January 23, 2012
Have made twice with good results. This time we used four boneless chops because they were on super-sale, pounded a bit to get them to a uniform thickness & to cut cooking time. Pre-cooked the apple slices in the morning (maybe half the time recommended). When the pork came out of the pan, we put the apple mixture into the skillet to deglaze the pan and warm the fruit. Served with crisp-steamed broccoli & smashed yukon golds & carrots. Very nice.

lindylu57's Review

May 30, 2014
Excellent flavor, easy to prepare..makes a lot,enjoyed by everyone.

JoannahZ's Review

December 18, 2010
Excellent and very easy. Great recipe for a cool fall night.

dpkp03's Review

February 15, 2013
Served this for a weeknight Valentine's Day dinner with sauteed spinach and mashed potatoes. It was delicious. I served the pork on a platter with the apples/shallot mix over top. Very attractive presentation. A good recipe for special occassions and guests. So easy & quick!

ConniefromPA's Review

November 06, 2010
Made the recipe exactly as written, we loved the apples ( cooked a little less), but did not care for the spices on the pork, could just be we don't like ground coriander. I have over 200 recipes on my rotation, I will not be making this again.