What I love about the change in seasons, is the smells that come with it. Pine needles, stewed beef and cinnamon in the winter; fresh citrus, tulips and asparagus in the spring; searing steaks on the grill, fresh cut grass and ice cream in the summer; and last, but not least, pumpkin, musky leaves and warm spices in the fall. The seasons not only give you temperature changes and an excuse to mix up your wardrobe, but they give you an olfactory experience like none other. You can literally close your eyes, inhale, and know the month of the year.
And out of all of the seasons, fall is by far my favorite. The smells make me want to rake leaves (did I really just say that?), drink apple cider, pick apples, cook warm meals and dive into red wine season. And when the weather brings the smells of fall, my cooking shifts along with it.
Alas, my seasonal culinary point of view may have “pumpkined out” my husband, who just had pumpkin whoopie pies, pumpkin beer and pumpkin pasta all within one week. So, I had to keep with my fall focus, but stray a bit from the obvious.
So upon seeing a recipe with sauteed apples and fall spices, I knew this would keep me “in the fall spirit” without putting my husband on pumpkin overload.
Thanks to Cooking Light for this fantastic recipe. It was quick, easy, and even could be altered to roast the tenderloin whole if you want (might do that next time!). I served it with a spinach salad with pecans, feta and a simple lemon/olive oil/cider vinaigrette.
So, make this recipe, pour a glass of smooth red wine, look at the beautiful mosaic of colored trees and take a deep “sniff” of this perfect fall dinner!
SPICED PORK TENDERLOIN WITH SAUTEED APPLES
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon 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, 1/3 cup shallots, and 1/8 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.