Pork Tenderloin with Apple-Onion Sauce

Pounding slices of pork tenderloin into cutlets helps it cook quickly. This dinner, complete with a sweet apple-and-onion sauce, is done in 30 minutes.

Prep/Cook Time: 30 Minutes, Servings: 2

Ingredients

• 6 ounces pork tenderloin
• 1/8 to 1/4 teaspoon black pepper
• 1/8 teaspoon dried thyme, crushed
• 3/4 cup thinly sliced onion
• 8 ounces baking apples, cored, halved crosswise and thinly sliced
• 2 tablespoons water
• 1 tablespoon cider vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon ground cumin (optional)
• 1/4 teaspoon salt

Directions

1. 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, 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.
2. 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°F), turning once. Remove meat from skillet, reserving drippings. Cover meat and keep warm.
3. 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.
4. 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.

© Dotdash Meredith. All rights reserved. Used with permission.