One third cup apple juice
One third cup chicken broth
1 Tbsp. brown sugar
One quarter tsp. fresh ground pepper
Pinch of salt
2 tsp. cornstarch
One half tsp. sage
2 pounds pork tenderloin
One quarter cup all-purpose flour
One quarter cup olive oil
1 small sweet onion, chopped
1 cup apples, peeled and thinly sliced
1 cup fresh cranberries

Combine first 7 ingredients in a bowl and mix well. Slice pork into 1-inch slices and place between two sheets of wax paper. Pound with a meat mallet until flattened to one half to three quarters inch. Coat each piece with flour. Heat 1 Tbsp. olive oil in a skillet and brown pork pieces, remove from pan. Add remaining oil to skillet and saute onion, return pork to the pan and add apple juice mixture, apples and cranberries. Simmer for several minutes over low heat. Serve over hot wild rice.