Using Indian Spicing in a subtle manner enhances the flavour of the pork. Serve with curried lentils. If you don't have a spice grinder, you can start with already ground spices although they do not have the same depth of flavour. A Spy or Granny Smith is the best apple to use with this recipe.
2 tsp ~ Coriander Seeds
1 tsp ~ Ground Cinnamon
4 ~ tart apples, peeled and chopped into 1 inch pieces
1 cup ~ choped onions
3. Remove tenderloins from skillet then add apples, onions, and ginger. Saute until softened, about 3 mins. Stir in remaining spice mixture and saute 1 min longer. Add maple syrup, apple cider and orange rind and bring to boil. Return tenderloins, cover skillet and cook for 12 to 15 mins or until tenderloins are just pink inside and apples are tender.