Vegetable cooking spray
2 tablespoons honey mustard
1 (1 lb.) pork tenderloin
3/4 teaspoon freshly ground pepper, divided
1/4 teaspoon thyme
3 Golden Delicious apples, cored and sliced
2 teaspoons vegetable oil
1 medium onion, sliced
8 cups thinly sliced green cabbage
1 cup bulgur
1 3/4 cups water
1 teaspoon salt
1/4 cup apple juice or water
Fresh thyme sprigs, for garnish
1. Heat oven to 425 degrees. Coat jelly-roll pan with vegetable cooking
spray. Spread mustard over pork; sprinkle with 1/4 teaspoon pepper and
thyme. Arrange in pan; surround with apples.
2. Roast 30 to 40 minutes (depending on thickness of tenderloin) until
instant-read meat thermometer inserted in center of meat reaches 155
3. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat.
Add onion and cook, stirring, 8 to 10 minutes, until golden. Add cabbage,
bulgur, water, salt, remaining 1/2 teaspoon pepper and allspice. Reduce
heat to low; cover and simmer 20 minutes, until bulgur is tender.
4. Transfer pork to cutting board; keep warm. Add apple juice to apples in
pan, stirring to scrape up any browned bits. Serve pork with
pilaf and apple mixture. Garnish with thyme, if desired. Makes 4 servings.