Spiced Pork Tenderloin with Sautéed Apples

From My Carolina Kitchen

½ teaspoon kosher salt

¼ teaspoon ground coriander

¼ teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

1/3 teaspoon freshly ground nutmeg

1 pound pork tenderloin, trimmed and cut into 12 pieces

1 tablespoon olive oil

2 tablespoons unsalted butter

2 cups thinly sliced unpeeled Braeburn or Gala apple

1/3 cup peeled and thinly sliced shallots

1/8 teaspoon kosher salt

1/3 cup apple cider

2 tablespoons apple brandy such as Calvados, or any good brandy

2 teaspoons fresh thyme leaves

Heat a large cast-iron skillet over medium-high heat. We used a nonstick coasted cast iron skillet. Combine salt, coriander, pepper, cinnamon and nutmeg and sprinkle the spice mixture evenly over the pork and rub it in. Heat the olive oil in the pan and when hot, add pork to the pan. Cook 3 minutes on each side or until desired degree of doneness. Do not overcook the pork or it will be dry and tough. Remove pork from pan, cover and keep warm.

Melt butter in pan and swirl to coat. Add apple slices, shallots, and salt, sauté 4 minutes or until the apples starts to brown. Remove the pan briefly from the hot burner and add apple cider and brandy to pan. Return to the burner and cook for 2 minutes, deglazing the pan, until apples are crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Adapted from Fast & Fresh 20 Minute Recipes from Cooking Light – serves 4