Spiced Pork Tenderloin with Sauteed Apples

This recipe has a great combination of sweet from the apples, and savory from the pork and shallots – plus the spices used in it have a nice warming effect that tastes great when it’s cold outside! This recipe is based on one by Cooking Light.

Ingredients

• 1/2 tsp salt (Celtic or Pink Himalayan)
• 1/2 tsp ground coriander
• 1/2 tsp freshly ground pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 pound pork tenderloin cut crosswise into about 24 slices
• 1 tsp coconut oil
• 1 tbsp grass-fed butter (we recommend Kerrygold brand)
• 2-3 cups of thinly sliced Gala or Braeburn apples
• 2/3 cup thinly sliced shallots
• 1/4 tsp salt
• 1/4 cup apple cider or apple juice
• 1/4 cup apple cider vinegar (although I used some pomegranate vinegar from Trader Joe’s and it turned out great too!)
• 1-2 tsp fresh thyme

Directions:

1. Combine first 5 spices into a small bowl and mix together (note: the amount listed will give you enough for a 2 – 2.5 lb piece of pork, so if only using a 1 pound piece, cut the amount in half. Discard or save any leftover spice mixture)
2. Sprinkle spice mixture over both sides of the slices of pork and let them sit for a while while slicing the apples and shallots
3. Melt coconut oil over medium high heat in a large pan and cook pork for about 3-5 minutes per side, or until cooked throughout. Set aside in a large bowl and cover with foil to keep warm.
4. Melt butter into the pan, and toss in the apple slices and shallots, and sprinkle with remaining salt. Cook for about 5 minutes, until they begin to brown.
5. Add the apple cider and apple cider vinegar mixture and cook for an additional 3 minutes or so, until it begins to reduce.
6. Stir in fresh thyme right at the end.
7. Put pork slices on a plate and then top with the apple mixture and serve warm.
8. Serve along side your favorite veggies and enjoy!

Tip: We don’t usually have apple juice in the house, so I got a single serving bottle of Simply Apple juice. I think you could skip the juice and just use apple cider vinegar, but I didn’t want to diverge too dramatically from the original recipe the first time making it. If you try it without it and it turns out well, definitely let us know!