2 pork tenderloins (1-1/2 lbs.), trimmed
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1 C. minced onions
1 small head (2 lbs.) green cabbage, cored and sliced thin
1 Golden Delicious apple, peeled, cored and sliced thin
3/4 C. fat-free chicken broth
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 teaspon freshly ground black pepper
1 C. apple cider

Heat oven to 450 degree F. Mash garlic with the 1 tsp. salt, the 1/2 tsp. pepper, and the 1/2 tsp. thyme; rub all over pork. Place onions in bottom of small roasting pan and place pork on top. Roast 25 minutes or meat thermometer registers 160 degrees F and until juices run clear. Make Braised Cabbage: Meanwhile, combine cabbage, apple, broth, the 1/4 tsp. salt, the 1/4 tsp. thyme, and the 1/4 tsp. pepper in large skillet. Cover and cook over medium-high heat until cabbage is tender-crisp, 10 minutes. Cook, uncovered, until most of the liquid is evaporated, 3 to 4 minutes. Cover and keep warm. Transfer pork to serving platter; cover and keep warm. Pour apple cider in roasting pan and bring to boil over high heat, stirring to scrape up onions and browned bits. Serve pork with Braised Cabbage and pan juices.

Makes 6 servings
calories: 205
total fat: 3g