I must confess that pork is my favorite meat, I love its rich dense flavor and firm texture. And the right cut, properly cooked is as tender as good steak. Pork also has an affinity for sweet flavors and fruit in particular. In this recipe medallions of pork tenderloin are quickly sautéed. Then a pan sauce is made combining apples, cream, and Calvados, a French apple brandy. This is easy enough for a weeknight meal, but worth saving for a special occasion. Serves 2.