Pork Tenderloin with Onion, Apples and Thyme Sauce

     It has been some time since I have posted and for that I apologize. It has been a crazy time for me with so many things on the go. We celebrated Thanksgiving and enjoyed the wonderful colours of the north while relaxing for a few days at the cottage. The turkey, and the timing of all of the other dishes, turned out exceptionally well to the point that I think that I might just be getting the hang of this event. Finally!
     Since then I have had to study for a mid term exam while fitting in the usual work, home, chores, etc. I must admit I have a few recipes that I like to use when I am short on time. Even though they are well worn and spotted with drips, I still can't seem to memorize them - but that's okay. They even get an occasional reprint off the printer before being added back into the binder.
     This one below is for Pork Tenderloin with Apples, Onions and Thyme. It is quick, simple, delicious and budget friendly. I use fresh thyme from the garden and apples which are in abundance at this time of year. I don't use a particular type of apple but I do always seem to have Galas on hand. I love these over potatoes, mashed or just cut into large pieces and boiled. The potatoes are a nice complement to the sauce and I always double the batch as my husband always asks for a little bit extra. Enjoy!
 

Pork Tenderloin with Onion, Apples and Thyme Sauce
 

1 tenderloin, silver removed, sliced into ½ in. coins 

2 tsp canola oil 

1 medium onion 

2 cloves garlic, grated 

2 medium apples, peeled, cored and sliced 

1 cup each chicken broth and apple juice 

1 tbsp cornstarch dissolved in 2 tbsp cold water 

1-2 tsp fresh thyme

salt and pepper to taste

Directions

1. Season tenderloin coins with salt and fresh ground black pepper on both sides.
2. Heat oil in a large skillet and brown off tenderloin coins quickly on med-high heat.
    Transfer to plate and keep warm in oven.
3. Add 1 medium onion, sliced. Stir often until softened and brown.
4. Add garlic and two medium apples, peeled and sliced thin. Cook for 5-10 mins.
5. Add 1 cup apple juice and 1 cup chicken broth. Bring to a boil and reduce by half.
6. Add a small amount of salt, lots of fresh ground pepper to taste. Cook another 5 mins.
7. Add 1 tablespoon cornstarch, already dissolved in cold water and fresh thyme.
8. Bring to a boil, season with more pepper and serve.
9. Serve over regular or garlic mashed potatoes, sprinkle with fresh thyme (optional)
    and with a side of green beans.

 (original author unknown)