Nutrition per serving may change if servings are adjusted.
6 ounces pork tenderloin
⅛ to ¼ teaspoon black pepper
⅛ teaspoon dried thyme, crushed
Nonstick cooking spray
¾ cup thinly sliced onion
8 ounces baking apples, cored, halved crosswise and thinly sliced
2 tablespoons water
1 tablespoon cider vinegar
½ teaspoon sugar
½ teaspoon ground cumin (optional)
¼ teaspoon salt
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 ½-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°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.