Within the last year, I have found two awesome recipes using apple cider. I’ll admit that apple cider seems like a fall ingredient, but I have been making both recipes at least once a month all summer. I have previously posted about the chicken recipe – Cider-Glazed Chicken with Browned Butter-Pecan Rice. Below is the recipe for Spiced Pork with Sauteed Apples from Cooking Light.
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*
2 tablespoons butter
2 cups thinly sliced unpeeled 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; 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.
* I substituted pork chops for pork tenderloin (which I always do)
** I have only been able to buy apple cider in 1/2 gallon containers. I use my old baby food freezer containers (similar to ice cube trays) and freeze the remaining apple cider. Then I put the frozen cubes in a ziploc bag and simply thaw as needed.