Pork Tenderloin With Apples And Onions

• 8 4-ounce pieces pork tenderloin, completely trimmed of fat, butterflied and pounded to a thickness of 1/2 inch
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon crushed dry thyme
• 2 tablespoons corn, safflower or sunflower oil
• 12 ounces onion, thinly sliced (2 cups)
• 1/2 cup cider vinegar
• 1/2 cup water
• 2 teaspoons sugar
• 1 teaspoon ground cumin or caraway seeds
• 2 pounds Rome Beauty apples, cored, halved and thinly sliced
• 1 teaspoon salt

1. Season the pieces of pork on both sides with one teaspoon of the pepper and the thyme.
2. Heat the oil until very hot in a nonstick skillet set over high heat.
3. Add the pork to the pan and cook for two to three minutes on each side.
4. Remove the meat from the pan and keep it warm.
5. Add the onion to the pan and saute for about three minutes, until it is softened.
6. In a bowl, mix together the vinegar, water, sugar and cumin or caraway seeds and add to the pan along with the apples, salt and remaining half-teaspoon of pepper.
7. Cover and boil gently for four to five minutes, until the liquid has almost evaporated and the apples are moist and tender.
8. Return the pork steaks and any accumulated juices to the pan and reheat for one to two minutes.

pork tenderloin, freshly ground black pepper, thyme, corn, onion, cider vinegar, water, sugar, ground cumin, apples, salt

Taken from cooking.nytimes.com/recipes/4421 (may not work)