hi kathyf,
here's one i make with pork chops, but you can use a loin just as easily.
a fall classic: pork, apples, and thyme.
3/4 cup reduced sodium chicken broth
2 tsps cornstarch
2 tsps canola oil
1 pork loin (original recipe called for 4- 4 oz. pork chops)
1 medium onion sliced thin
1 tart apple, such as granny smith, cored, peeled, and sliced
1/4 cup apple cider, or apple juice
2 tsps dijon mustard
1/2 tsp dried thyme
1. mix 2 tbsps broth and cornstarch in a small bowl. set aside.
2. heat canola oil in a large skillet on high heat. add pork, brown on all sides. remove from skillet, set aside.
3. reduce heat to medium-high, and add onion. stir until onion softens and begins to brown. add apple, and cook, stirring often, until tender, about 3 to 5 minutes.
4. stir in remaining broth, cider or juice, mustard, thyme, and the cornstarch slurry. bring to a boil, stirring until thickened and glossy, about 1 minute.
5. return pork to the pan and heat thru until done to your desired wellness. i prefer medium to medium rare, about 5 minutes.
6. remove pork, slice on a bias, plate and top with apple/onion sauce.