Adapted from Bon Appetit
5 tablespoons butter, divided
4 Golden Delicious apples, peeled, cored, and sliced into 1/3 inch slices
1 teaspoon sugar
1 1/2 pounds pork tenderloin, cut into 1 inch slices, then pounded to 1/4 inch thickness
2 tablespoons chopped shallots
1 tablespoon chopped fresh thyme
1/4 cup Calvados or other apple brandy
1 cup heavy cream
1/4 cup apple cider
Melt 2 tablespoons of butter in a large skillet. Add the apples and sugar and cook over medium high heat till golden brown, about 5 minutes. Remove from pan.
Melt 2 more tablespoons of butter in skillet. Season pork with salt and pepper and saute over medium high heat, till cooked through, about 2 minutes per side. Remove from pan and cover with foil to keep warm.
Add last tablespoon of butter to skillet. Cook shallots over medium heat til soft, about 2 minutes. Add thyme, then Calvados. Scrape up browned bits and allow Calvados to reduce to a glaze. Stir in cream and cider and cook till thickened, about 3 minutes. Season with salt and pepper if desired.
Reheat apples. Arrange pork on plate, garnish with apples, and top with cream sauce.