Spiced Pork Tenderloin with Sauteed Apples

This recipe was contributed by Rachel Nielson from Cooking Light magazine.

This was super fast and easy and quite delicious.  I even liked the pork without the sauteed apples!

1.  Trim 1 pound pork tenderloin and cut crosswise into 12 pieces

2.   Combine and sprinkle over pork:

1/2 t. salt
1/4 t. ground coriander
1/4 t. freshly ground black pepper
1/8 t. ground cinammon
1/8 t. ground nutmeg

3.   Heat large skillet and coat with cooking spray.  Add seasoned pork to pan; cook 3 minutes on each side or until desired degree of doneness.  Remove pork from pan; keep warm.

4.  Melt 2 T. butter in pan.  Swirl to coat.  Add the following and saute 4 minutes or until apples start to brown:

2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 c. thinkly sliced shallots (I left this out because we didn't have any)
1/8 t. salt

5.  Add 1/4 cup apple cider to pan, and cook for 2 minutes or until apples are crisp-tender.  Stir in1 t. fresh thyme leaves (I used 1/2 t. dried thyme).

Serve apple mixture with the pork.