Nutrition per serving may change if servings are adjusted.
1 (8 ounce) piece pork tenderloin
⅛ teaspoon dried thyme, crushed
⅛- ¼ teaspoon pepper
¾ cup thinly sliced onion
8 ounces apples, cored and sliced
¼ cup water
2 tablespoons cider vinegar
1 teaspoon honey
¼ teaspoon salt
⅛ teaspoon ground cumin (optional)
Chopped fresh thyme (optional)
Trim fat from pork. Cut the meat in half crosswise. Place each piece, cut side down, between two pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to ½-inch thickness. Remove the plastic wrap. Sprinkle the meat with dried thyme and pepper.
Lightly coat an unheated large skillet with cooking spray. Add the pork. Cook over medium-high heat for 6 to 9 minutes or until a thermometer inserted in the pork registers 145°F, turning once halfway through cooking. Transfer the pork to a plate. Cover and keep warm.
For chutney, cook onion in the same skillet about 4 minutes or until tender, stirring occasionally. Stir in apple slices, the water, vinegar, honey, salt, and cumin (if desired). Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until the liquid is almost evaporated and the apples are tender, stirring occasionally. Return the pork to the skillet and heat through. Divide the pork and chutney between two plates. If desired, garnish with fresh thyme.