Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable cooking spray
   2      tablespoons   honey mustard
   1      pound         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      pinch         allspice
     1/4  cup           apple juice or water
                        fresh thyme sprigs -- for garnish

Preparation:

1. Heat oven to 425øF. 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 155øF. 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 cabbage-bulgur pilaf and apple mixture. Garnish with thyme.