Adapted from Martha Stewart Living, Sept. 2001
4 sprigs thyme, plus more for garnish
2 ten-ounce pork tenderloins, trimmed
Salt and freshly ground black pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
3 tart cooking apples, cut in half horizontally
1/2 cup apple cider
2 Tbsp apple-cider vinegar
Preheat oven to 400°F. Place thyme on either side of tenderloin. Fold up the tail end and truss with kitchen twine. Season with salt and pepper.
In a large oven-proof skillet, heat olive oil and butter on high heat. Place pork in pan and cook until browned all over (about 2 mins each side). Place apples into pan simultaneously and brown on cut side. Turn apples over and place skillet in oven. Roast for about ten minutes until the meat reaches 145°F (medium) or 150°F (medium well).
Remove skillet from oven and place meat on a cutting board. Allow to rest for 10 mins. Set aside cooked apples in a bowl. Place skillet back on stove top and deglaze with apple cider until it has reduced by half (about 2 mins). Stir in vinegar and continue to reduce for 1 min.
Cut twine off of tenderloin and slice into medallions about 3/8-inch thick. Arrange cabbage on a platter and place medallions and apples on top. Poor sauce over top and garnish with thyme sprigs.