Preparation / Directions:
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.
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