Spiced Pork Tenderloin with Sautéed Apples
This one-dish pork tenderloin entrée is perfect for fall. Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. We use a cast-iron skillet, which evenly conducts heat and keeps the pan hot so that the pork and apples can each get a good searing and lots of caramelized flavor. The tenderloin, sliced into medallions, will cook quickly, so keep a close watch: Overcooking will quickly dry out and toughen this lean cut. Because the dish is ready in 20 minutes, it's essential to have everything on hand and a game plan before you start cooking: Slice the apples before you begin and keep them from browning by tossing the slices with a few teaspoons of lemon juice and cover with plastic wrap. Shallot's papery skin can be a little stubborn to remove, you can sometimes find them pre-peeled in the produce department or soak them in boiling hot water for two to three minutes to make the skins easier to remove. Have a plate and a piece of aluminum foil ready to tent over the meat to keep it warm while the apples cook.