3 star anise
--or 1 teaspoon fennel seeds
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 3/4 lbs pork tenderloin
--trimmed of fat
3 tsp canola oil
4 granny smith apples, peeled
--cored and cut lengthwise in eighths
stewed beans, see recipe


With a spice grinder or mortar and pestle, grind star anise (or fennel seeds) into a coarse powder. Place in a small bowl. Stir in salt, pepper, cinnamon and cloves.2. Rub 2 1/2 teaspoons of the spice mixture over pork. Place in a shallow pan, cover and refrigerate for 2 hours.3. Preheat oven to 450°F.4. In a large ovenproof skillet, heat 1 1/2 teaspoons oil over high heat. Add pork and sear until browned, 1 to 2 minutes per side. Transfer skillet to oven and roast for 15 to 25 minutes, or until only slightly pink in the center and an instant-read thermometer registers 150°F. Remove from oven, tent with aluminum foil and let rest for 10 minutes.5. Meanwhile, in a large bowl, toss apples with remaining spice mixture. In a large skillet, heat remaining 1 1/2 teaspoons oil over medium-high heat. Add apples and sauté until golden, about 10 minutes.6. To serve, slice pork into 3/8-inch-thick slices. Divide warm Stewed Beans among 6 plates. Top with pork and apples.MAKES 6 SERVINGS.490 calories per serving; 41 grams protein; 9 grams fat(1.8 grams saturated fat); 61 grams carbohydrate; 905 mg sodium; 83 mg cholesterol; 13 grams fiber.Busted by Gail Shermeyer