Apple Topped Pork Medallions with Calvados Cream Sauce

INGREDIENTS

5 tbsp

butter, divided

golden delicious apples, peeled, cored and sliced

1 tsp

sugar

1 1/2 lb

pork tenderloin, cut into 1-inch slices and pounded into medallions

2 tbsp

chopped shallots

1 tbsp

fresh thyme leaves

1/4 cup

apple brandy, I used Calvados

1 cup

heavy cream

1/4 cup

apple cider