Pork
- 1 piece lean pork (approx 1/3) pound
- 4 shakes ground coriander
- 4 shakes dried nutmeg
- 4 shakes cinnamon
- 4 shakes black pepper
- 4 shakes salt
- 1 tbsp olive oil
Apple Topping
- 1/2 red apple (gala, baumgardner) sliced thin
- 1/2 medium to small sliced onion
- 1 tbsp butter
- 1/2 tsp (small pinch) fresh thyme
- 1/4 cup white wine
- Pinch of salt
Directions
Prepare Pork
Preheat iron skillet to medium heat
Toss dry ingredients together in small bowl, and rub on either side of pork
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Add olive oil to the pan and place meat in it.
Toss spices in a small bowl
Rub dry spices on either side of pork
Begin cooking pork on medium heat
*While you wait for the meat to cook, you can begin preparing the topping. See below
Flip when bottom is browned (about 4 minutes). Cook until firm, but still had a little give (160 degrees for fully cooked).
Flip when bottom side is browned, and continue cooking until 160 degrees
Set aside and keep warm.
Prepare Topping
While meat is cooking, slice apples and onions
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Cut apple in half and slice as shown
Sliced apples, onions and a tbsp of butter ready to go into pan
Once meat is done, throw butter in pan, followed by the apples and onions once it’s melted
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Cook until apples are soft and brown (about 4 minutes)
Saute onions and apples with butter in the same pan you cooked the pork in
Add wine and a pinch of salt.
Pour in approx 1/4 cup of wine and a pinch of salt
Cook down for about 3 minutes or desired texture, then add thyme and toss one last time
When it looks like this, add a pinch of thyme and shut off heat
Top pork with apple topping and serve with a simple spinach salad.
Plate pork, top with apple mixture and serve with a salad
(The salad in the picture literally took 30 seconds to make. Spinach, cherry tomatoes, sliced almonds, olive oil and balsamic. Wonderful.)
