Spiced Pork Tenderloin with Sauteed Apples

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
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 white wine
1 teaspoon fresh thyme leaves

Can substitute apple cider for the white wine.

1. Heat a large cast-iron skillet over medium-high heat. Combine 3/8 teaspoon salt, coriander, pepper, cinnamon, and nutmeg in a bowl; sprinkle spice mixture evenly over pork, gently patting surface to coat. Coat skillet with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of done-ness. Remove from pan; keep warm.
2. Melt butter in skillet, swirling to coat pan. Add apple, shallots, and 1/8 teaspoon salt. Cook 4 minutes or until apple starts to brown, stirring occasionally. Add white wine to pan; cook 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with pork.

Serving Size: 3 pork medallions and about 1/2 cup apple mixture