Roasted Double Pork Tenderloin w/ Fresh Sage Rub & Apple Pan Sauce | Food Stuff

Ingredients

• 1 large Granny Smith or Pippin apple, peeled, cored and cut into thin slices
• 1/2 cup apple cider
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chicken stock or low-sodium canned chicken broth
• pinch of cinnamon
• 1 Tablespoon chopped fresh sage, divided
• 1/4 cup heavy whipping cream
• 1 teaspoon kosher salt
• 1 Tablespoon olive oil
• 2 pork tenderloins (2 to 3 pounds)
• salt and freshly ground black pepper, to taste
• 2 Tablespoons chopped shallots
• 2 Tablespoons unsalted butter
• 1/4 cup white wine