Spicy Pork Tenderloin with Apples
The warm spice rub creates a beautiful caramelized crust while keeping the pork incredibly tender and juicy inside. Sweet apples balance the heat perfectly, making this an ideal centerpiece for autumn gatherings when you want something both comforting and elegant.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4 servings
Ingredients
- 1/2 teaspoonkosher salt
- 1/4 teaspoonground coriander
- 1/2 teaspoonfreshly ground black pepper
- 1/4 teaspoonground cinnamon
- 1/4 teaspoonground nutmeg
- 1 poundpork tenderloin (trimmed and cut into 12 pieces)
- 2 tablespoonssalted butter
for the sauce
- 1 tablespooncanola oil
- 2 cupssliced tart apples (granny smith or braeburn work well)
- 1/3 cupthinly sliced shallot
- 1/8 teaspoonkosher salt
- 1/4 cupapple cider
- 1 teaspoonfresh thyme leaves
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Combine salt, coriander, pepper, cinnamon, and nutmeg in a small bowl. Sprinkle evenly over the pork.
- 2
Heat a large cast-iron skillet over medium-high heat. Melt the butter in the pan. Add the pork to the pan. Cook on each side until you reach desired degree of doneness; 2 to on each side. I aim for 130º F.
- 3
Remove pork from pan to a platter or individual plates; tent with foil to keep warm.
- 4
Add the oil in the same pan; swirl to coat. Add apple slices, shallots, and salt. Saute for until apples are quite brown.
- 5
Add apple cider and thyme to the pan and cook for two more minutes until apples are tender. Stir in meat juices right before serving.
- 6
Serve apples and sauce over pork.
Chef's Notes
Serving Ideas : I love this dish with French style mashed potatoes or potatoes roasted with rosemary.