2 pork tenderloins
Fresh rosemary stalks, totaling about 30"
1/2 gallon apple cider
2 tablespoons olive oil
1/2 cup apple brandy
12 black peppercorns
2 cups whipping cream

Wrap the pork tenderloins in rosemary stalks and secure with cooking twine. Over medium heat, reduce the apple cider to 4 cups. Let cool. Heat the olive oil in a heavy skillet over medium heat until it forms a haze. Brown the tenderloins in the olive oil to sear and infuse rosemary into the meat. Deglaze the pan with the apple brandy, and extinguish with 3 cups of reduced apple cider. Remove the tenderloins from the pan and set aside. Add the peppercorns, a 2" stalk of rosemary, and the whipping cream to the pan and reduce the liquid to 1½ cups. Strain and set aside.

Remove the rosemary from the browned tenderloins and cut the tenderloins into ¾" -thick medallions. Butterfly the tail of the tenderloin and flatten to ¾". Marinate the medallions in the remaining cup of reduced apple cider. Preheat the grill to high. To finish the dish, grill the medallions for 2-3 minutes per side and reheat the sauce. Arrange the medallions on a platter garnished with rosemary leaves and serve with the apple rosemary cream sauce on the side.