Begin by slicing your pork tenderloin into ½-inch medallions. Season these with salt and black pepper.

Set a skillet over medium-high heat and warm it up. Sear the pork medallions in batches for 2-3 minutes on each side until golden brown and cooked to an internal temperature of 145°F.

Transfer the cooked pork medallions to a plate and cover with foil to keep warm.

Lower the heat to medium-low and melt unsalted butter in the same skillet. Add diced apples, cinnamon, and brown sugar, stirring to combine and then cover to let simmer.

Pour in the apple cider vinegar, stir gently, cover again, and let it cook for 5-10 minutes to soften the apples.

Remove the lid and add sliced fresh sage. Cook for a couple more minutes until the liquid begins to caramelize.

Place the pork medallions on a plate and generously top them with the caramelized apple mixture. Serve warm.