Spice-Rubbed Pork Tenderloin with Apples

There are two reasons I enjoy preparing pork tenderloin recipes: it is one of the leanest meats available, and it is relatively easy to prepare. Whenever she made any sort of pork roast or pork dish for that matter, my mother always used ginger. And this I took from her. The spice blend I used here contains enormous amounts of cinnamon, ginger and star anise. So expect your kitchen to be filled with these lovely aromas. Somehow, I doubt anyone will mind.

1 1/2 lb pork tenderloin
2 tbsp cinnamon
1 tbsp ground star anise
1 tbsp ground ginger
1 tsp all spice
1/4 tsp ground cloves
5 apples, peeled, cored, and sliced
zest of 1 orange

1. Preheat oven to 425 degrees F.
2. Combine the spices and set aside.
3. Season the tenderloin with salt and pepper on all sides. Add two tablespoons of vegetable oil to a large skillet over medium high heat. Sear the tenderloin in the skillet, about a minute on each side. Remove to work surface and coat all sides with the spice mix.
4. Place spice-rubbed tenderloin in a baking dish and roast in the oven to 15 to 20 minutes until it reaches an internal temperature of 145 degrees F.
5. Meanwhile, melt one tablespoon of butter to the same skillet and cook the apples for about 8 to 10 minutes until fork tender. Turn of the stove and stir in the orange zest. Serves slices of the pork tenderloin topped with the warm apples.
suppers and buffets with Bill & Sheila
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