Preparation / 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 saute for 3-4 minutes, until softened add garlic and saute 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
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