1 lb. pork tenderloin

1/2 tsp. black pepper

1/2 tsp. sage, crushed

1/2 tsp. thyme

1/2 tsp. ginger

1/2 tsp. cinnamon

1 T. vegetable oil

1 onion, minced

1 apple, cored and coarsely chopped

1/2 C. apple cider

 

Slice pork crosswise into 8 medallions. Mix pepper, sage, thyme, ginger and cinnamon and coat pork medallions. Heat oil in a large skillet; saute pork on both sides until it is brown. Remove from pan and reserve, covered, to keep warm. Add onion and chopped apples to skillet and sauté until golden. Add apple cider and heat to simmer. Put pork in liquid, cover and simmer 5 minutes. Makes 4 servings.