Directions:

INGREDIENTS
2 pork tenderloins
2 cloves garlic, peeled and cut into slivers
Kosher salt and freshly ground black pepper
2 teaspoons ground cumin
2 tablespoons extra virgin olive oil
1 cup (235ml) chicken or beef broth
1 cup (235ml) dry white wine (can sub with apple brandy or apple cider)
2 medium apples, peeled, cored, and sliced

Preheat oven to 400°F (205°C).

With the tip of a sharp knife, make deep little slits all over the tenderloins and insert the garlic slivers. Season with salt, pepper, and cumin.

Heat the oil in a skillet on medium high heat and sear the tenderloins well on all sides (about 10 minutes).

Add the tenderloins to a roasting pan and pour in broth and wine:
Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place the tenderloins in a roasting pan.

Add the broth and white wine to the roasting pan.

Cook in the oven at 400°F (205°C) for 10 to 15 minutes or longer, until their internal temperature reaches 140°F.

Cook the apples:
After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin.

Saute until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.

Rest the tenderloins:
After the tenderloins have reached 140°F internal temperature, remove them from the oven. Transfer the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 to 15 minutes. The internal temperature of the tenderloins will continue to rise while they rest.

Make the gravy:
While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.

Slice and serve:
Slice the tenderloins into 1/4-inch-thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.