Directions:
1. Divide the pork tenderloin into steaks by slicing them at an oblique angle. Sprinkle quarter of a teaspoon pepper, half a teaspoon salt and thyme over the steaks.
2. Keep a large skillet with some oil in it over a medium high flame till it becomes very hot, but not smoking. Add the steaks to the skillet and cook for almost 7 minutes per side turning it once so that it becomes browned and gets a slight pink color in the center. Place the cooked steaks in individual plates to rest.
3. While the steaks are cooking slice the cabbage into thin slices and core and slice he apples. Take a small bowl and mix sugar, vinegar and broth in it together.
4. After the steaks are cooked and removed from the skillet, add quarter of a teaspoon pepper, quarter teaspoon salt, apples and cabbage to the same skillet. Cook and toss them for around 2 to 3 minutes till they get slightly wilted. Add the broth mixture to this and keep cooking for another 2 to 3 minutes till the cabbage turns tender and the liquid has reduced. Remove from the flame and add parsley leaves, ground pepper and salt to this. Stir well and combine. Serve this with the steaks in the plates.