Pork Tenderloin with Apples and Cider Cream Sauce

Flatten the pork slices to about 1/4 inch thick between sheets of plastic wrap and pat them dry with paper towels. In a large heavy skillet, heat 1 Tablespoon of the butter over moderately high heat until the foam begins to subside. Dredge the meat in the seasoned flour. Saute the pork in the hot butter. Turn it once and cook for 4 minutes. Transfer the pork to a platter, cover and keep it warm. Cut the apple into 16 wedges. In the skillet cook the apple in the remaining 1 tablespoon of butter, covered, over moderate heat, turning them once, for 3 minutes or until golden and just tender. Transfer the apples to the platter of pork. Keep the pork and apples covered. Add the shallots to the pan and cook for 30 seconds. Add the sage, cider and vinegar, scrapping up the brown bits and boil, stirring occasionally until reduced to about 2 tablespoons. Add the broth and boil, stirring until reduced by half. Add the cream, pork and apples with any juices from the platter and boil, stirring until the sauce is slightly thickened. Transfer the pork and apples to the platter and pour the sauce over it. Sprinkle with the parsley. Serves 2.