Courtesy of Edible Iowa River Valley (Iowa)/Iowa City’s New Pioneer Co-Op

Yield: 4 servings

Ingredients:
1 pork tenderloin (about 1 pound)
4 tablespoons unsalted butter
4 medium firm-fleshed apples, such as Granny Smith or Cortland, peeled, halved, cored, and cut into thin slices
1 teaspoon granulated sugar
1/2 teaspoon salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed
1 tablespoon extra virgin olive oil
2 large shallots, very finely chopped
1 tablespoon chopped fresh thyme or 1
teaspoon dried thyme
1/2 cup apple brandy, such as Calvados
1 cup heavy cream
1/4 cup apple cider or juice

Directions:
1. Cut tenderloin into 4 equal lengths. Cut each length lengthwise again into 3 slices. Lay out a 12-inch sheet of plastic wrap or parchment paper. Place the pork slices cut-side up on the plastic wrap or parchment paper, leaving a 2-inch space between them. Cover the slices with another 12-inch sheet of plastic wrap or parchment paper. Pound each slice with a mallet to a thickness of 1/4 inch.
2. Melt 2 tablespoons of the butter over medium-high heat in a 10-inch skillet. Add apple slices and sugar, and cook until the underside is golden brown, about 3 to 4 minutes. Turn and cook until the other side is golden brown, about 3 to 4 minutes. Place the apple slices into a shallow dish; cover, and set aside.
3. Sprinkle salt and pepper evenly on both sides of pork medallions. Heat oil and 1 tablespoon of butter over medium-high heat. Add 6 of the pork medallions, and cook until lightly browned on both sides and slightly pink inside, 1 to 2 minutes per side. Repeat with the remaining 6 pork medallions.
4. Melt remaining tablespoon of butter overmedium heat. Add shallots and thyme, and cook, stirring occasionally, until soft, about 2 minutes.
5. Add apple brandy, and cook, scraping up any browned bits, until liquid is slightly reduced and thickened, about 1 minute. Stir in cream and cider. Increase heat to medium-high, and cook, stirring occasionally, until sauce is slightly thickened and coats the back of a spoon, 4 to 6 minutes. Remove from the heat. Taste and adjust seasoning as needed.
6. To serve, arrange 3 pork medallions on each plate. Spoon the sauce over the pork. Top generously with sautéed apples. Serve hot.