Sweet spices coat lean pork tenderloin, while apples get a
savory treatment with shallots and thyme. Serve with a
spinach salad.
Time: 20 minutes
Yield: 4 servings (serving size: 3 pork medallions and about
1/2 cup apple mixture)
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 I used Honeycrisp
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves
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.
CALORIES 234 ; FAT 9.7g (sat 5g,mono 3.2g,poly 0.7g); CHOLESTEROL 89mg; CALCIUM
18mg; CARBOHYDRATE 12.3g; SODIUM 468mg; PROTEIN 24.4g; FIBER 1.5g; IRON 1.7mg
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