This pork is a delicious combination of sweet apples and cinnamon, savory herbs and spices, and easy to assemble. Yum!
(modification of recipe originally from Cooking Light)
Serves 4
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- Dash of ground nutmeg
- 1 (1-pound) pork tenderloin, trimmed of excess fat and cut crosswise into 12 pieces
- Cooking spray
- 2 tablespoons unsalted butter
- 2 cups thinly sliced unpeeled Gala or Braeburn apple (about 2 medium apples)
- 1/3 cup thinly sliced shallots
- 1/8 teaspoon kosher salt
- ¼ cup apple cider
- 1 teaspoon fresh thyme leaves (recommend fresh and not substituting with less dried)
Heat a large non-stick skillet over medium-high heat. Combine first five spices in a small bowl (salt through nutmeg); sprinkle spice mixture evenly over pork, gently patting surface to coat. Coat skillet with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; cover to keep warm.
Melt butter in skillet over medium-high heat, swirling to coat the pan. Add apple slices, shallot and 1/8 teaspoon salt. Cook 5-7 minutes or until apples start to brown, stirring occasionally. Add apple cider to pan; cook 2 minutes or until apple slices are crisp-tender. Stir in fresh thyme leaves. Serve apple mixture with pork.
Nutritional Info/Serving: Calories 234, Fat 10 g, Protein 24 g, Carbs 13 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Purple, 2 tsp
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