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11.05.2012

Spiced Pork Tenderloin with Sauteed Apples

I'm going to blame it all on Daylight Savings, ok?


Yeah, definitely, that's fair.  Daylight Savings gets blamed for people's kids being up at 5am, for the onset of Seasonal Affective Disorder, and for showing up too early to that aerobics class at the gym (oops).  So I feel justified in saying that today's post is completely devoid of mouth-watering, Pulitzer Prize-winning pictures because of Daylight Savings, and NOT because I chose to spend all of yesterday afternoon having coffee(s) with a friend instead of cooking in my kitchen.

Coffee(s) equates to a long and animated gab session.  With lots of hand-talking and jittery giggling.

It all started a few weeks ago when I made this delicious spiced pork tenderloin with sauteed apples and caramelized onions for a family dinner.  I had been cooking and snapping pictures during the afternoon, and I fully intended to post this recipe with pictures right away.  But you know how it goes.  Company comes, things get hectic, daylight wanes, the cook starts drinking wine, things...fall apart.  And in an attempt to spare my guests from obnoxious pre-dinner food styling and photo-snapping, I was left with the one poorly-lit, orange, non-styled picture you see above.  Then I promptly uploaded it and stored it away for a special occasion.

A.K.A. when I don't feel like cooking but need to post a thing.  Anything.

And that special occasion was yesterday.  Somehow the thought of spending a cozy afternoon in a coffee shop with a dear friend and 2 weeks-worth of gossip seemed a lot nicer than cooking dinner in the middle of the afternoon just to get a few good photos.  Call me crazy, but friend time is just too important.  As are hot coffee and a warm chocolate chip cookie on a chilly afternoon.

See?  It's all because of Daylight Savings.  It's why I didn't cook yesterday and why I'm forced to share my crap photos that were previously reserved for never.  But please don't let Daylight Savings deter you from making this delicious pork tenderloin.  This is the perfect recipe to serve to your family on a chilly November evening.

Lean pork tenderloin gets infused with warm fall spices and smothered in sauteed apples and sweet caramelized onions.  I served it with wild rice and a green salad, but mashed potatoes and roasted vegetables would work wonderfully.  Just make sure you have crusty bread on hand for soaking up the spicy apple drippings!


Spiced Pork Tenderloin
with
Sauteed Apples
Adapted from Cooking Light Magazine
Serves 4

Ingredients:
1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp black pepper
1/8 tsp cinnamon
1/8 tsp ground nutmeg
1 lb pork tenderloin, trimmed and cut crosswise into 12 medallions
2 tbs butter
2 c Braeburn or Gala apples, thinly sliced and unpeeled
1/2 c onions, vertically sliced thin
1/4 c apple cider
1 tsp fresh thyme leaves

Preparation:
Heat a large skillet or Dutch oven over medium-high heat.  Combine the salt, coriander, pepper, cinnamon, and nutmeg in a small bowl, and mix well.  Sprinkle the spice mixture evenly over the pork, gently patting the surface to coat.  I did this in a ziplock bag instead!



Coat the skillet with cooking spray, add the pork a few medallions at a time (so as not to overcrowd the skillet), and cook 3 minutes per side or until the desired degree of doneness.  Remove from the pan, and repeat with the remaining pork.  Remove the pork from the pan, and set aside.


In the same skillet over medium-high heat, add the butter and swirl to melt.  Add your onions, and cook until soft, about 5 minutes, stirring often.  Lower the heat to low, and let the onions slowly caramelize for about 10-15 minutes, stirring occasionally, until they are golden brown.



Add in your apple slices and a sprinkling of salt and pepper.  Cook 4 minutes, or until the apple starts to brown, stirring occasionally.  Add the apple cider to the pan, and cook for 2 minutes.  Stir in the thyme leaves and turn off the heat.

Serve the apple mixture over the pork medallions.


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