Anyway, by the time we got back with the tree we were really hungry and ready for me to cook while Greg moved the tree into the house. I bought a 25th Anniversary issue of Cooking Light last month and leafed through it while we watched all the NFL games yesterday. I had a pork tenderloin in the freezer and decided that instead of roasting it whole, I'd make the medallions or slices of tenderloin instead. Turns out that was a brilliant plan since we got home at 7:00. I was pretty sure anything with a good compliment of spices, covered in apples sauteed in butter and finished in cider would be delicious. This one exceeded my expectations. Greg and I both loved it. I made my favorite kale salad yesterday and it went beautifully with this dish. So here's a quick one that's just amazing. And somehow technically light. If you don't have a cast iron or enameled cast iron pan (Le Crueset), you'll be fine with a regular skillet. The heavier pans make browning easier and scraping bits up for a sauce easier, but no worries. Enjoy!
|Yes, it tastes as good as it looks!|
Spiced Pork Medallions with Sauteed Apples
1/2 tsp kosher salt
1/4 tsp ground coriander
1/4 tsp freshly ground black pepper
1/8 tsp cinnamon
1/8 tsp grated nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 medallions
1 T olive oil
2 T unsalted butter
2 C thinly sliced unpeeled Braeburn of Gala apple (I used two galas which netted more than 2 C slices, but that's the best part if you are like me)
1/2 C thinly sliced white onion
1/8 tsp salt
1/4 C apple cider
1 heaping tsp fresh thyme leaves
Heat a large cast-iron or enameled cast-iron pan over medium high heat. Combine first 5 ingredients and sprinkle spice mixture evenly over cut pork. Add olive oil to your pan and then add the pork to brown and cook through (3-5 minutes per side). Do not overcook. Remove pork from pan and place on a heated plate and cover with foil to keep warm.
Melt butter in same pan and swirl to coat. Add apples slices, onion and 1/8 tsp salt. Saute 4 minutes or until apple slices begin to brown. Add cider to pan and cook for 3 minutes or so until apples are crisp tender. Stir in thyme leaves. Serve apple mixture over the pork medallions.
|cooked pork medallions|
|adding apples and onions to the pan|
|all sauced up with the cider and thyme|
|Empty Nester tree adventures under the cover of darkness|