Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce

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Ingredients

1 t. table salt
1/2 t. ground black pepper
1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
2 tablespoons olive oil
1 tablespoon unsalted butter
1 Granny Smith apple or other firm apple, peeled, cored, and cut into 12 slices
1/2 medium onion , sliced thin (about 1/2 cup)
1/3 cup apple cider
3 tablespoons applejack or brandy (I use golden sherry)
1/2 cup chicken stock or low-salt canned broth
2 tablespoons minced fresh sage leaves
1/4 cup heavy cream
Table salt and ground black pepper

Sprinkle salt and pepper over both sides of pork slices.
Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil.
Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke).
Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds.
Transfer pork to plate.
Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute.
Add apple and onion; saute until apple starts to brown, about 4 minutes.
Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes.
Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
Add cream; boil until reduced by half, about 2 minutes.
Reduce heat to medium; return pork to pan, turning meat to coat.
Simmer to heat pork thoroughly and blend flavors, about 3 minutes.
Adjust seasonings, adding salt and pepper to taste.
Transfer pork to serving plate and spoon sauce over meat.
Serve immediately.

1 t. table salt
1/2 t. ground black pepper
1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
2 tablespoons olive oil
1 tablespoon unsalted butter
1 Granny Smith apple or other firm apple, peeled, cored, and cut into 12 slices
1/2 medium onion , sliced thin (about 1/2 cup)
1/3 cup apple cider
3 tablespoons applejack or brandy (I use golden sherry)
1/2 cup chicken stock or low-salt canned broth
2 tablespoons minced fresh sage leaves
1/4 cup heavy cream
Table salt and ground black pepper