I love spotlighting recipes here every couple of weeks.  I hope you enjoy them as well.  I figure that we can all use a little more push on our meal planning, especially when someone else has already tried a new recipe.  If there is ever a recipe that you want to try, but want someone else to try it first, pass it my way.  I always love something new in the kitchen

As with most recipe, I rarely stick with the recipe exactly.  The flavors of this week’s spotlight recipe, Spiced Pork Tenderloin with Sauteed Apples, were exploding, and I’m sure they would be really good with chicken as well.  I actually had more than a pound of pork, so I decided they were more like pork medallions, than tenderloin.  I decided to write up my own recipe for this instead of noting the changes I made.  It’s just easier that way, don’t you think?

Put this fantastically flavored dish on your menu soon and you’re sure to enjoy it! And don’t skip the bell peppers…amazing!

Savory Pork Medallions with Peppers & Apples

Adapted from Cooking Light's Spiced Pork Tenderloin with Sauteed Apples

Ingredients

• 2-3 pounds pork tenderloin
• 1 teaspoons kosher salt
• 1/2 teaspoons black pepper
• 1/2 teaspoons coriander, ground
• 1/4 teaspoons cinnamon, ground
• 1/4 teaspoons nutmeg, ground
• 2 tablespoons coconut oil
• 1/2 onion
• 1 bell pepper, sliced
• 2 apples
• 1/4 cups apple cider
• 1 teaspoons thyme, dried

Instructions

1. Cut your pork tenderloin into 2-inch medallion pieces. Mix together spices and toss the pork in the spices.

2. Heat the coconut oil in a large skillet over medium heat. Brown the pork on both sides in batches; remove from skillet to plate.

3. While the pork is browning, slice your onion, bell pepper, and apples (leave peel on) into thin slices. Once the pork has been removed from the skillet, add the sliced onions, peppers, apples into the skillet (add more oil, if needed).

4. Once those have cooked to crisp tender, add the pork back into the skillet to cook through. Add apple cider and allow to simmer for about 10 minutes, until pork is cooked but not dry. Stir in the thyme leaves.

Serve and enjoy!

~~~

December 16-23, 2012

Sunday: Dinner with family. They were so gracious to fix foods that we can all eat. I took an appetizer of Prosciutto-Wrapped Heart of Palm.

Monday: {Tonight is so busy that I don’t know if we’ll even have dinner! Too bad I don’t have any freezer meals on hand.}  Cereal — Is that okay? :0

Tuesday: Roast Chicken, Rice Pilaf, Sauteed Balsamic Spinach

Wednesday: Chapchae {This is a new recipe from my friend Abby at The Chou Life. I can’t wait to try it as we love this classic Korean dish.}

Thursday: Crunchy Cabbage Salad topped w/ Pan-Fried Chicken Tenders

Friday: Crispy Gluten & Dairy Free Pizza {We might surprise the kids by going to see The Hobbit.  SOOOOOO excited!}

Saturday:  Refrigerator Round-up {aka leftovers}

Dessert:  Well, I have a lot of treats to make this week for teachers, for Christmas parties at school, and family.  I’ll be in the kitchen a lot.  I’m making the following {at least that I know of right now}:

• Homemade Granola for teacher gifts and family gifts
• Date Bars, Coconut Bites, Homemade Granola that I’ve been hired to do
• Holiday Tree Brownies & Cake Batter Rice Crispy Treats for my daughter’s 5th grade class
• allergy-friendly Cake Batter Rice Crispy Treats & Cocktail Sausages for my son’s 2nd grade class

What’s on your meal plan this week?

Shared at Gluten-Free Monday, Better Mom Mondays, Monday Mania, Meal Plan Monday, Titus 2sdays, Hearth & Soul Blog Hop.

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