1tablespooncornstarchor arrowroot powder + 1 tablespoon water
For the Pork Tenderloin:
salt and pepper
Combine all the ingredients for the applesauce except the arrowroot/water mixture in a medium pot over medium high heat. Bring to a simmer and cook until a chunky sauce forms, about 15 minutes, stirring occasionally.
Once apples are soft and the sauce has reduced slightly, whisk in the arrowroot/water mixture. Simmer for another 3-4 minutes. Remove from the heat and discard the ginger.
Meanwhile, cook the pork. Slice the pork tenderloins into 2-inch medallions. Flatten each piece slightly and dry with paper towels. Sprinkle both sides generously with salt and pepper.
Heat the olive oil over medium-high heat until shimmering, add the pork (you may have to do this in 2 batches) and cook without moving for 3-4 minutes. Flip and cook on the other side for another 2-3 minutes. Transfer to a plate and tent loosely with foil until ready to serve. Top with the warm applesauce and enjoy!
*The applesauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Gently reheat until warm before serving.I love serving this with mashed potatoes or roasted yukon gold potatoes for a true fall feast! To roast yukon gold potatoes, simply cut them into wedges, toss with olive oil and salt/pepper, then roast at 400F for 35-40 minutes.
Storage - Store the pork and applesauce in separate containers and keep in the refrigerator. The pork will last about 3-4 days, and the applesauce is good for up to 1 week.
Reheating - For the best texture, reheat both on the stove until warmed through. You can also use the microwave, but heat them separately as they need different cook times.
Freezing - You can freeze any leftover pork medallions by wrapping them in foil and placing them in a freezer-safe storage bag. Applesauce should be stored in airtight containers. Both last up to 2 months in the freezer and should be thawed in the refrigerator before reheating.