PORK MEDALLIONS WITH APPLE SAGE CREAM SAUCE
Serves 12.

4	pork tenderloins, about 1.25lbs each
	salt
	pepper
	oil

2	apples, sliced into 8 pieces then sliced crosswise
2r	x small	onions, diced
3 tbs	butter
1 c	plain apple sauce (no additional sugar or spices)
1 c	vegatable or chicken stock
1/2 c 	scotch
1 c	cream
1 tsp	dried, rubbed sage or 2 tbsp fresh, chopped.
	salt
	pepper

Cut tenderloins into 1 inch medallions, reserving the small ends for
another use. Salt and pepper both sides.

Heat oil in a large skillet (or two). Add medallions, working in
batches if necessary, taking care that they do not stick to the
pan. Cook for about 3 minutes, then flip and cook another 3-5
minutes.

Remove and cover pork. Add butter to the hot pan. Add apples and
onions when butter is melted, sautee until apples begin to brown
slightly, scraping up any bits left in the pan by the pork.

Add the apple sauce, stock and scotch. Bring to a boil and reduce
by half. Season with salt and peper, checking for taste. Add sage.
Add cream and reduce until desired thickness (will thicken off
heat).