Spiced Pork Tenderloin with Sautéed Apples

Apples have always gone with pork in my family. If we were having pork chops for dinner, you could count on there being applesauce, stuffing, and either green beans or peas as the sides. So this recipe seemed only natural.
A couple words to the wise though: hypothetically speaking, do NOT misread the recipe and use apple cider vinegar rather than regular apple cider (that vinegar flavor does nothing to enhance the pork!), and do NOT use a pre-seasoned pork loin (the salt of the marinade was completely overwhelming!)
So why am we still posting this recipe after a couple obvious blunders that definitely spoiled the meal for us? Well, we can just imagine that without the strong vinegar and salt flavors, this really would have been a tasty dish, and we're certainly going to try it again. It also gave us an excuse to use our new grill again, which gave the pork loin a really good crispy shell and kept the meat deliciously moist.
Feel free to leave comments if you try it too!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002012820

Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.
Total: 20 minutes
Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
Ingredients
* 1/2 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
Preparation
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.
Nutritional Information
Calories: 234
Fat: 9.7g (sat 5g,mono 3.2g,poly 0.7g)
Protein: 24.4g
Carbohydrate: 12.3g
Fiber: 1.5g
Cholesterol: 89mg
Iron: 1.7mg
Sodium: 468mg
Calcium: 18mg