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* Tart cooking apples, such as Stayman, McIntosh, or possibly Gravenstein
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Heat the butter and the oil in a large heavy saucepan or possibly flameproof baking dish over medium-high heat till it is warm but not smoking.
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Add in the pork loin and brown it on all sides, about 2 min per side.
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Remove the pork from the pan and reduce the heat to medium.
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Add in the onions and cook, stirring frequently, till they are golden brown and softened, 10 to 12 min.
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Heat the lowfat milk with 2 of the bay leaves in a medium-size pan over medium heat till it is steaming and small bubbles have formed around the edges.
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Be careful not to boil the lowfat milk.
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Cover and keep warm over low heat.
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On a cutting board, mince the thyme and the garlic together so they are well combined.
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When the pork is cold sufficient to touch, rub it all over with the garlic and thyme mix.
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Season it generously with salt and pepper, and return it to the pan with the onions.
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Remove the bay leaves from the warm lowfat milk, and pour the lowfat milk over the pork.
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Add in the remaining 2 bay leaves to the pan, cover, and bring to a simmer over medium heat.
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Reduce the heat to low and cook at a slow simmer till the pork is tender but still slightly pink in the center (on a meat thermometer, 145 to 150 degrees F), about 1 hour.
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Turn it occasionally to be sure it cooks proportionately.
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While the pork is cooking, place the apples in a pan with 2 Tbsp.
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water, cover, and bring to a boil over medium-high heat.
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Reduce the heat to medium and cook, stirring occasionally, till the apples are tender but still have some texture, about 20 min.
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Add in 2 Tbsp.
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or possibly so additional water if necessary to keep the apples from sticking.
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They should be cooked to a chunky puree.
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Season with sugar, if you like, and keep hot over low heat.
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Transfer the pork to a warmed platter, leaving behind the onions and the cooking liquid.
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Cover the pork loosely with aluminum foil to keep it hot.
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How to Prepare The Soup:Throw away the bay leaves, and puree the onions and liquid in a food processor or possibly blender to make a soup.
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Taste for seasoning, reheat quickly, and serve as the first course.
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To serve the pork, cut it into thick slices.
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Line a warmed serving platter with the watercress, arrange the pork slices on top and surround them with the apples.
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Serve immediately.
