Here’s a twist on porkchops and apple sauce: Cooking Light’s spiced pork tenderloin served with a side of sautéed apples. The lean pork tenderloin medallions are rubbed in a sweet spice coating and cooked over a cast iron skillet. The apples get a savory treatment sautéed in shallots and thyme. This high protein, low carb recipe is quick to make and, once you taste it, quick to vanish!

under 20 mins
breakfast lunch

Ingredients for servings

    Spiced Pork Tenderloin with Sauteed Apples

  • 0.375 tsp salt

  • 0.25 tsp ground corriander

  • 0.25 ground black pepper

  • 0.125 tsp ground cinnamon

  • 0.125 tsp ground nutmeg

  • 1 lb pork tenderloin trimmed and cut crosswise into 12 pieces

  • 1 tsp oil or cooking spray

  • 2 tbs butter

  • 2 c Braeburn or Gala Apple approx. 2 medium apples, unpeeled and thinly sliced

  • 0.33 c shallots thinly sliced

  • 0.125 tsp salt

  • 0.25 c apple cider

  • 1 tsp fresh Thyme leaves


  • Heat a large cast-iron skillet over medium-high heat.

  • Combine first 5 ingredients; sprinkle spice mixture evenly over pork.

  • Coat pan with cooking spray.

  • Add pork to pan; cook 3 minutes on each side or until desired degree of doneness.

  • Remove pork from pan; keep warm.

  • Melt butter in pan; swirl to coat.

  • Add apple slices, 0.33 cup shallots, and 0.125 teaspoon salt; sauté 4 minutes or until apple starts to brown.
  • Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves.

  • Serve apple mixture with the pork.

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