1/3 c. apple juice, no sugar added
2 tbsp. apple cider vinegar
1/8 tsp. each thyme leaves, salt and pepper
7 oz. pork tenderloin, cut into 8 equal slices
1 tsp. vegetable oil
1 c. frozen pearl onions
1/2 c. frozen peas
1 tsp. cornstrch

In medium glass or stainless steel mixing bowl combine juice, vinegar, thyme, salt and pepper; add pork and turn to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours. Preheat broiler. Arrange pork on rack in broiling pan, reserving marinade. Broil 4 inches from heat source, turning once, until thoroughly cooked, 2 minutes on each side.

While pork is broiling, prepare onion mixture, in 10 inch nonstick skillet, heat oil; add onions and peas and cook over high heat, stirring frequently, until heated through, about 5 minutes. Add cornstarch to reserved marinade mixture, stirring to dissolve cornstarch; add to onion mixture in skillet and cook, stirring constantly, until mixture comes to a boil and is thickened, about 1 minute. Serve pork topped with onion mixture.