This is definitely a family favorite dish now. It’s perfect for Fall/Winter. When you smell the combination of the apples and spices it will make your mouth water. This time of year, we usually have some apple cider on hand anyway so it works out. There’s a local cider mill, Lattin’s Country Cider Mill, that makes the best cider! (Apple juice will also work in this recipe.) I don’t know about you but I can always use a new dinner recipe. Especially one that is as good as this one where the whole family loves it. We serve this dish with rice. Enjoy! (This recipe was derived from: Cindy’s Table.) If you don’t have coconut oil, you can just add extra butter.
- 1 to 1 1/2 lb pork tenderloin
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 TB butter (cut in half to use separately)
- 1 TB coconut oil
- 1 large apple (or 2 small apples)
- 3 TB raw honey
- 1/2 cup apple cider (or apple juice)
Cut the pork tenderloin crosswise into about 10 slices. In a small bowl combine all the seasonings. Season both sides of the pork slices and let sit for 5 minutes. Heat a large skillet over med-high heat and add 1 TB of butter and the coconut oil. Once the pan is really hot, add in the pork slices. Cook each side for about 3 minutes. While this is cooking, you can cut-up your apples (I use this kind of apple slicer: Zyliss Apple Cutter/Corer). Push the pork to the edges of the pan to keep warm and cook slightly. Add the remaining tablespoon of butter to the middle of the pan, then toss in the apples and honey. Let saute for about 3 minutes. Add apple cider and move the pork back to the middle of the pan to mix everything together. Cook another 5-10 minutes, until the pork is done.
Tip: I don’t recommend using a lid. When I tried putting a lid on the pan during that last step, the butter & honey mixture turned out really watery.
Here are the steps on preparing the pork:
Coconut Oil through Amazon:
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