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Wednesday, October 5, 2011

Spiced Pork Tenderloin with Sauteed Apples

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

  • Cooking spray

  • 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

  •  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.

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