Earlier in the week, Linda and I tried a recipe from the Cooking Light cookbook she got for Christmas. We were so pleased with that dish that we decided to try another. We had thawed an oven roasted Hatfield Pork Tenderloin for dinner and found a recipe that called for a pork tenderloin. I doubt it would have worked with the Peppercorn or Southwestern Adobo varieties so we were in business.
- 3/8 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/8 teaspoon cinnamon
- 1 lb pork tenderloin (we used a Hatfield pork tenderloin)
- 2 tablespoons butter
- 2 cups thin sliced Gala apple
- 1/3 cup thin sliced shallots
- 1/8 teaspoon salt
- 1/4 cup apple cider
- 1 teaspoon thyme
- Heat cast iron skillet over medium-high heat with cooking spray
- Combine the first set of ingredients in a bowl or bag
- Cut pork tenderloin into thin slices and season with the mix
- Cook 3-4 minutes per side or until done to your liking
- Remove pork from pan and keep warm
- Melt butter in the pan
- Add apple slices, shallots and salt
- Saute until apple starts to brown
- Add apple cider and cook another 2 minutes
- Stir in thyme
- Add pork and cook another minute
- Serve pork with apple mix
The pork smelled really good while cooking. That’s probably because I love cinnamon so much. It also looked really good. I’m not a big fan of apples and shallots are close enough to onion that they are guilty by association. I tried to overlook all that and came to dinner with an open mind.
The pork was really good. I could definitely taste the cinnamon. In fact, on some pieces the seasoning might have been a little too much. We really need to find a good way to spread seasonings as I had a similar problem with the Cajun Flank Steak seasoning. Sprinkling seasoning is so inexact. Overall, the pork was good. I might try tweaking the recipe a bit in the future. I wasn’t really fond of the apples or shallots, but they weren’t bad either. I can probably make them work a little better by tweaking things a bit as well.
We are really enjoying the cookbook and look forward to finding another great recipe.