Pork with Apples, Calvados and Apple Cider

Ingredients

• 0.3 cup apple cider 
• 5 tablespoons butter 
• 0.3 cup calvados 
• 1 tablespoon thyme dried fresh chopped
• 1 pound pork tenderloins 1-inch-thick trimmed cut into slices
• 1.5 pounds delicious apples cored peeled sliced
• 2 large shallots chopped
• 1 teaspoon sugar 
• 1 cup whipping cream 

Equipment

• frying pan
• plastic wrap

Directions

1. 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.)
2. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
3. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
4. Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper.
5. Add pork to skillet and sauté until just cooked through, about 2 minutes per side.
6. Transfer to plate; keep warm.
7. Melt 1 tablespoon butter in same skillet over medium heat.
8. Add shallots and thyme and sauté 2 minutes.
9. Add Calvados and boil until 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.
10. Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.