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1. Preheat oven to 400u00b0F. Mince 8 sage leaves and reserve until needed
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2. Bring tenderloins to room temperature; dry completely with paper towels
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3. Place a roasting rack on baking sheet. Season pork with 1 tsp. salt and 1/4 tsp. pepper. In large saute pan over med-high heat, heat 2 Tbsp. oil until sheen develops and oil begins to separate. Add pork; brown well and evenly on all sides, turning occasionally, 2 minutes/side
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4. Remove pork from pan (reserve pan); place pork on roasting rack. Place pork on middle rack of oven; roast until center of the meat reaches internal temperature of 145u00b0F for med-rare (pink in the middle), about 25 min or 150u00b0F for med, 30 to 35 min
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5. While pork roasts, add bacon to reserved pan and cook over med heat, stirring frequently, until crisp, 6-8 min. Stir in garlic; cook for 30 sec or until aromatic. Stir in onion, sage and thyme and saute, stirring and scraping the bottom of pan for browned bits, until onion is tender, about 4 min. Add apples and saute, stirring often, until lightly caramelized and tender, about 5 min
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6. Turn heat to high; add the cider to deglaze pan. Scrape remaining browned bits from bottom of pan. Lower heat to med-high and reduce liquid to thick glaze, stirring occasionally, 4 to 5 min. Season with remaining 1/2 teaspoon salt and 1/4 tsp. pepper. Remove from heat and keep warm.
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7. Remove pork from oven and cover loosely with aluminum foil. Let stand for 10 min. Internal temperature will continue to rise by 5 to 10 degrees
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8. While pork is resting, heat 1 cup canola oil in small saucepan over med-high heat. Once oil is warm enough that the sage leaves sizzle without smoking, fry remaining 15 sage leaves until crisp, about 10 to 20 sec. Remove sage leaves and place on plate lined with paper towels
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9. Cut pork into 1/2-inch-thick medallions. Arrange the medallions over a bed of pumpkin and sage polenta; border with about 1/2 cup apple and bacon compote per serving. Place 2 sage leaves on each plate and serve
