' Spiced Pork Tenderloin with Sauteed Apples and Presqu’ile Pinot Noir - Vino Mas
Vino Mas
Mobile Menu Hamburger Menu Toggle

Spiced Pork Tenderloin with Sauteed Apples and Presqu’ile Pinot Noir

Ingredients:
  • 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
  • pork tenderloin coins
  • Olive Oil
  • 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
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 oil. Add pork to pan; cook 5 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.
Cooking Light October, 2010

Newsletter Signup

Sign up here to stay connected!