Title: Pork with apples calvados & apple cider
 Categories: Meats, Main dish, Fruits
      Yield: 4 Servings
 
      1 lb Pork tenderloin, trimmed,
           -cut into 1-inch-thick
           -slices
      5 tb Butter
      4 md Golden Delicious apples
           -(about 1 1/2 lb), peeled,
           -cored, sliced 1/3 inch
           -thick
      1 ts Sugar
      2    Large shallots, chopped
      1 tb Chopped fresh thyme OR
      1 ts Dried thyme
    1/4 c  Calvados or other apple
           -brandy
      1 c  Whipping cream
    1/4 c  Apple cider
 
  Place pork slices between plastic wrap.  Using mallet, pound pork
  slices to 1/4 inch thickness (Can be prepared 4 hours ahead. Cover
  tightly and refrigerate.)
  
  Melt 2 tablespoons butter in heavy large skillet over medium-high
  heat. Add apples and sugar to skillet and saute until golden brown,
  about 6 minutes. Set aside.
  
  Melt 2 tablespoons butter in another heavy large skillet over high
  heat. Season pork with salt and pepper. Add pork to skillet and saute
  until just cooked through, about 2 minutes per side.  Transfer to
  plate; keep warm.
  
  Melt 1 tablespoon butter in same skillet over medium heat. Add
  shallots and thyme and saute 2 minutes. Add Calvados and boil unti
  reduced to glaze, scraping up any browned bits. Stir in cream and
  cider; boil until mixture thickens to sauce consistency, about 3
  minutes. Season with salt and pepper.
  
  Reheat apples, if necessary.  Arrange a frew pork slices on each
  plate. Spoon sauce over.  Top generously with sauteed apple slices
  and serve.
  
  From the Normandy region of France