Jorge and I are leaving for New York City tomorrow — at 4:30 in the morning — and we wanted a healthy, fast dinner before we gorge ourselves on every single thing in our path. I have like 11 bakeries on our list…and we will only be there 4 days. And that is cutting it down from the original 24 bakeries that were recommended to me!
I feel like we could spend an entire year in NYC and still not have eaten everywhere. But don’t worry, I won’t kill myself in a sugar overload…we plan on walking as much as we can, ice skating at Rockefeller Center in front of the famous tree, shopping on 5th Avenue and catching a broadway play (Jorge’s favorite, Phantom of the Opera). I am going to be hauling around my big camera with me, so I hope to capture the true essence of NYC to share with all of you when we get back!
When I first tried this dish, I just wanted to curl up in it. It’s like a giant hot pan of comfort. I know it doesn’t look like much, but the thin sliced apples that have soaked up the apple cider and pork grease are pure heaven…and all the fall seasonings like cinnamon and cardamom makes it perfect for this time of year. It’s also done in under 30 minutes, Score!
Spiced Pork Tenderloin with Sautéed Apples
Yield: serves 4
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon cardamom
1/8 teaspoon nutmeg
1 lb pork tenderloin, trimmed & cut crosswise into 12 pieces
4 tablespoons butter, divided
1 Gala apple, unpeeled and thinly sliced
2 large shallots, sliced
1/3 cup apple cider
2 teaspoons fresh thyme, minced
Preheat oven to 250°F.
Heat a large skillet over medium-high heat. In a small bowl, combine salt, pepper, cinnamon, coriander, cardamom and nutmeg. Sprinkle spice mixture evenly over both sides of the pork.
Melt 2 tablespoons butter in skillet. Add pork to pan. Cook 3 minutes on each side, or until desired degree of doneness. Remove pork from pan and place on an oven safe dish. Keep pork warm in oven.
Melt remaning 2 tablespoons butter in skillet, scarping pan to get any pork pieces up. Add apple slices and shallots. Cook 4 minutes, stirring occasionally, or until apple starts to brown.
Add apple cider to pan, cook 3 minutes, or until apple slices are crisp-tender. Add pork back to the pan and toss to coat in sauce. Stir in thyme leaves and serve immediately.
adapted from Cooking Light November 2012