1/2  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  apple cider
1  teaspoon  fresh thyme leaves

Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.