3/4 cup panko breadcrumbs
1 tbsp. minced fresh sage
salt and pepper to taste
1 pork tenderloin, trimmed
2 tbsp. Dijon mustard
2 tbsp. olive oil
1/4 cup sliced shallots (about 2)
4 tbsp. unsalted butter, divided
1 tbsp. olive oil
1 cup sweet-tart apples (such as Braeburn) cored, thinly sliced
1 tsp. chopped fresh thyme
1/4 cup brandy or dry white wine
1/4 cup thawed apple juice concentrate
1/4 cup low-sodium chicken broth
1 tbsp. all-purpose flour
Preheat oven to 425 degrees.
Combine bread crumbs, sage, salt, and pepper together on a baking sheet. Brush pork with Dijon and roll in crumbs to coat, pressing them to adhere. Transfer to a rack and let stand for 15 minutes.
Heat 2 tbsp. of oil in a large ovenproof nonstick skillet over medium-high heat. Add pork and saute on 1 side until brown and crisp, about 5 minutes. Turn pork over, transfer pan to oven, and roast until pork reaches 150-155 degrees, about 20-30 minutes. Remove from oven and let stand for five minutes before slicing into medallions.
Saute shallots for the sauce in 3 tbsp. butter and 1 tbsp. oil in a second nonstick skillet over medium heat. Cook until soft, about 5 minutes. Add apple and thyme, and saute 3 minutes. Deglaze with brandy, simmer until nearly evaporated, then stir in juice and broth.
Melt remaining 1 tbsp. of butter in microwave and whisk in 1 tbsp. of flour. Add mixture to sauce and simmer until thick. Season with salt and pepper.