Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  pork tenderloin
  1           teaspoon  salt
  1           teaspoon  fresh ground black pepper
  2          teaspoons  peanut oil
  2          teaspoons  unsalted butter
     1/4           cup  sweet red onion
  1           teaspoon  garlic
  2                     apple
  1           teaspoon  fresh sage
     1/2      teaspoon  thyme
     3/4           cup  unsweetened apple juice
     1/2           cup  dry white wine
     1/2      teaspoon  salt
     1/2      teaspoon  ground white pepper

Preparation:

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

Nutritional Information:

376 Calories (kcal); 12g Total Fat; (31% calories from fat); 48g Protein; 12g Carbohydrate; 153mg Cholesterol; 915mg Sodium