Pork tenderloin with apples and cinnamon

1. Pork tenderloin cut into identical pieces about 2-3 cm thick.

2. In a separate saucer, mix the spices: nutmeg, cinnamon, coriander, ground black pepper.

3. We spread the medallions on the cutting board, press the meat a little with our fingers so that they become thinner and sprinkle with a mixture of spices on both sides.
There are three secrets of juicy pork medallions:
- Do not grease the pan with oil;
- fry on high heat;
- do not salt the meat before frying.

4. Spread the meat on a hot frying pan and fry for no longer than 30 seconds on each side, then the medallions will turn out tender and ruddy.

5. Put the finished medallions in a deep bowl, sprinkle with salt, and start cooking the sauce in a frying pan. We cut onions and apples.

6. Heat the olive oil, fry the onion and apples in it until golden brown. Mix a quarter cup of apple juice and a teaspoon of apple cider vinegar (can be replaced with apple cider), pour into a frying pan.

7. When the apple sauce thickens, we return the fried medallions to the pan, pour out the juice from the bowl that the meat managed to give, mix.

8. Stew the meat in apple sauce on the lowest heat for 2-3 minutes. Pork medallions can be served without a side dish, with pieces of fresh apple, mint leaves and sauce.