MARTHA’S PORK TENDERLOIN/APPLES

2 ten oz. pork tenderlins, trimmed
2 sprigs thyme or dried
salt & pepper
l tbsps. olive oil
l tbsps. butter
3 art cooking apples, cut in half horizontally
l/2 cup apple cider
2 tbsps. apple cider vinegar
Hea oven 400. Sprinkle thyme on either side of pork. Fold up tails end if necessary. Season with s&p. Hat olive oil and butter in an ovenproof skillet over high heat. Sear the pork until brown, about 2 mins. per side. At the same time brown apples cut side down. Turn apples over transfer skillet to oven and roast until internal temp of meat is l45 for med and l50 for med well, aobut l0-l5 mins. Remove meat to board and let rest l0 mins. reserve apples on dish. Return skillet to stovetop. deglaze skillet with apple cider and reduce by half, aobut 2 mins. Stir in vinegar, reduce l min longer. Slice meat 3/4″ medallions. Place on platter and top with apple halves and sauce.
This can be done in half with l tenderloin. It is very delicious, but careful not to overcook apples because they become mushy.