Pork tenderloin with apples & caraway

[luvs]

-6 2-oz. pieces tenderloin, placed in plastic & lightly pounded
-veg. oil as neesed
-ground caraway
-seasalt
-wht. pepper
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2 tbsp. brandy
6 oz. neutral stock
demi-glace, as neesed
1 peeled green apple, cut brunoise
1 tbsp. whole butter
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sprinkle medallions lightly with caraway, salt, & pepper.
dredge.
saute in the oil until golden brown. remove from pan.
deglaze with brandy; add apple quickly.
add the stock & reduce by 1/4.
flavor/thicken with demi-glace. monte au beurre. (swirl butter in pan.)
return pork; cook further if necessary, around 2 minutes.
adjust seasoning.