Pork Tenderloin with Apple-Onion Sauce

Place each piece of meat, cut-side down, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/2-inch thickness. Remove plastic wrap. Sprinkle meat with the pepper and thyme.

Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Add meat to pan; cook for 6 to 8 minutes or until done (160 degrees F), turning once. Remove meat from pan, reserving drippings. Cover meat and keep warm.

Add onion to the reserved drippings in the pan. Cook for about 4 minutes or until onion is tender, stirring occasionally. Stir in apples, water, vinegar, sugar, cumin (if desired) and salt.

Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until the liquid is almost evaporated and the apples are moist and tender, turning apples and onion occasionally. Return the meat to the pan; heat through.