---------- exported from cookworks for meal-master, v7.0
      title: pork tenderloin with apples in cider sauce
   servings: 4
       2 lb pork tenderloin
       1 t  salt
       1 t  fresh ground black pepper
       2 t  peanut oil
       2 t  unsalted butter
     1/4 c  sweet red onion
       1 t  garlic
       2 ea apple
       1 t  fresh sage
     1/2 t  thyme
     3/4 c  unsweetened apple juice
     1/2 c  dry white wine
     1/2 t  salt
     1/2 t  ground white pepper
 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
 pour over medallions
 season with salt and pepper
 serve hot