Pork with Sautéed Cider Apples {recipe}

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When it comes to food, I have an extremely hard time making decisions.  I blame it on information overload, or rather, possibilities overload.  Between cookbooks, magazines, recipe sites, delicious blogs, and PINTEREST, it’s practically impossible to zero in on “the one.”

This week, like the loving gal I am, I pushed the horrible task of deciding what to make for dinner onto my boyfriend.  I handed him the latest issue of Cooking Light and asked him to pick out one recipe that we would then make for dinner.  He diligently flipped through the magazine, cover to cover, jotting down notes along the way, and then presented me with a list of not one but TEN recipes he’d like to try.

I appreciate the enthusiasm, but ten?!  So much for following instructions…

As inefficient as it sounds, this process was actually much faster than usual.  Plus, we hit the trifecta:  cheap, fast, and delicious.

Spiced Pork Tenderloin with Sautéed Apples

I’m not usually a big fan of mixing sweet and savory, but this combination of pork, apples, and onions was fantastic—the perfect fall meal.

 

Pork Tenderloin with Sautéed Cider Apples

Recipe from Cooking Light — Spiced Pork Tenderloin with Sautéed Apples

Serves 4

Spiced Pork Tenderloin with Sautéed Apples-2

1 pound pork loin, thinly sliced*

 

Spice Rub

3/8 teaspoon salt
1/4 tsp ground roasted coriander
1/4 tsp freshly ground black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg

 

Sautéed Cider Apples

2 tbsp butter
2 thinly sliced unpeeled Gala apples (yield 2 cups)
1/3 cup thinly sliced shallots
1/8 tsp salt

1/4 cup apple cider
1 tsp fresh thyme leaves

 

 

* Note on the meat:  if your market is out of pork tenderloin (or if another cut of pork is on sale), substitution is no problem.  We went with a pound of pork loin chops, which were half the price of tenderloin.  Simply cut the meat down into 1/4 inch thick pieces.

 

Directions:

Coat pork pieces with spice rub, patting meat to adhere.  Heat a large skillet coated with cooking spray over medium-high heat.  Add pork to pan, cook two minutes per side, then remove and keep warm.

In the same pan, melt the butter, then add the apples, shallots, and salt.  Cook, stirring occasionally, until apples start to brown.  Add cider, and cook two minutes more.  Add meat to pan to warm through and mingle with the apples.  Add thyme just before serving.

Stats:  236 calories, 15g carbs, 10g fat, 24g protein, 3g fiber

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2 Comments

  1. Similar and also delicious, maple breakfast sausage browned like ground beef and caramelize the shallots or onions. Serve over pasta topped with a bit of the sharpest cheddar cheese you can get your hands on.