Savor the Flavor

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I am an avid subscriber to Cooking Light magazine and I found this wonderful recipe in the October 2010 issue. Wonderful dish! However I have variate a few things in mine...I used apple cider vinegar versus just apple cider, it really added the punch this dish needed. After I was finished I made some extra "sauce" from a tablespoon of butter and a teaspoon of chopped shallots to pour over my finished product. This is an excellent dish! You won't be disappointed! (I served mine with a side of steamed veggies, but the recommended spinach salad would be an excellent side as well.)

Ingredients:

1/2 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 (can also use the pre sliced found near garlic in your grocery store)
1/8 teaspoon salt
1/4 cup apple cider or apple cider vinegar
1 teaspoon fresh thyme leaves

Preparation:

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.

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.