In a bowl, toss lime juice with apples; set aside. In a large nonstick skillet, brown pork in 1 tablespoon oil. Remove and keep warm. Saute jalapenos, onion and garlic in remaining oil until tender. Add cranberries, water chestnuts, apple juice, brown sugar, cumin, lime peel, salt, pepper and apples. Cook and stir over medium heat for 5-7 minutes.
Return pork to the pan. Reduce heat; cover and cook until fruit is tender and meat juices run clear. Garnish with green onion.
Yield: 6 servings.