6 oz. pork tenderloin
1/8 to 1/4 tsp. black pepper
1/8 tsp. dried thyme, crushed
Nonstick cooking spray
3/4 C. thinly sliced onion
8 oz. baking apples, cored, halved crosswise, and thinly sliced
2 T. water
1 T. cider vinegar
1/2 tsp. sugar
1/2 tsp. ground cumin (optional)
1/4 tsp. salt

Trim fat from meat. Cut meat crosswise in half. Place each piece of meat, cut side down, between 2 pieces of plastic wrap. Working from center to edges, lb. 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 skillet. Cook for 6 to 8 minutes or until meat is done (160 degree F), turning once. Remove meat from skillet, reserving drippings. Cover meat and keep warm. Add onion to the reserved drippings in skillet. Cook about 4 minutes or until onion is tender, stirring occasionally. Stir in the 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 skillet; heat through.

Yield: 2 servings
Calories: 190
Fat: 3g
Fiber: 4g