Pork Tenderloin with Apples in Cider Sauce

Directions

Cut tenderloins into medallions, flatten slightly by hand.

Season with salt and pepper.

Heat oil in a skillet, over a moderate flame.

Add medallions and brown on both sides.

Remove to a platter.

Heat butter, over a medium flame.

Add onions and sauté for 3 to 4 minutes, until softened.

Add garlic and sauté for 1 minutes, until translucent.

Add apple slices and turn just until well coated.

Return medallions to skillet, sprinkle with sage and thyme.

Add cider and wine, bring to a boil, reduce heat, and simmer for 5 minutes, turn, and simmer another 5 minutes or so, until tender.

Remove pork and apples to plates, with a slotted spoon.

Raise flame to high and reduce cooking liquid to a light syrup consistency.

Pour over medallions.

Season with salt and pepper.

Serve hot.