Spiced Pork Tenderloin With Sautéed Apples

• 3/8 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
• Cooking spray
• 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

1. 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.
2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; saute 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.
3. This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.
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salt, ground coriander, freshly ground black pepper, ground cinnamon, ground nutmeg, pork tenderloin, cooking spray, butter, apple, shallots, salt, apple cider, thyme

Taken from www.myrecipes.com/recipe/spiced-pork-tenderloin-with-sauted-apples (may not work)