Serves 8

Ingredients

• 3 12-ounce pork tenderloins
• 1 teaspoon mace
• 1 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon light cooking oil
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• Sauce and Garnish:
• 4 tablespoons butter
• 2 red onions, peeled and sliced
• 3 cooking apples, peeled, cored and sliced
• 1 cup dry red wine
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon mace
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cloves
• 2 tablespoons apple cider reduction
• 3 cups bread cubes, toasted

Instructions

Preheat oven to 425ºF. Combine spices, salt and pepper. Rub cooking oil over tenderloin and coat with spice mixture. Place in shallow roasting pan; cooking for 25 minutes. Remove from oven, set aside and turn oven down to 350ºF.

For sauce, melt butter and sauté onions for 3 minutes over medium heat. Add apples; cooking an additional 4 to 5 minutes or until onions are transparent. Add remaining ingredients, except bread; cooking an additional 5 minutes on medium to low heat.

Spread bread cubes in bottom of ovenproof dish. Pour sauce over top. Cut tenderloin into uniform slices; arranging on top of bread cubes and sauce. Reheat entire dish in oven for 5 minutes.