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1
Saute Heat a large (13-inch) saute pan over medium-high heat.
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2
Add the oil and heat until shimmering.
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3
Meanwhile, pat the medallions dry with paper towels and season both sides with salt and pepper.
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4
Cook (in batches if necessary to avoid crowding the pan) until golden brown, 1 to 1 1/2 minutes per side.
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5
Transfer pork to a plate and cover to keep warm.
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6
Make pan sauce Add butter to pan and reduce heat to medium.
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7
Add the shallots, apple, and raisins.
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8
Cook for 2 minutes, stirring occasionally so the apple browns evenly.
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9
Deglaze the pan with 2 tablespoons water, cooking and scraping up the browned bits from the bottom of the pan, until the water has evaporated.
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10
If after about 2 minutes the apple is not yet tender, add additional 2 tablespoons water and continue cooking a few minutes more.
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11
Pour in the brandy and cook until reduced by half, 30 to 60 seconds, then add heavy cream and any juices from the pork that have collected on the plate.
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12
Simmer until the sauce has thickened enough to coat the back of a spoon, about 1 1/2 minutes.
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13
Stir in sage and season with salt and pepper to taste.
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14
Serve Spoon pan sauce over medallions, garnish with small sage leaves, if desired, and serve.
