Roasted Pork Tenderloin With Apples

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2 tablespoons Calvados or apple brandy

1/4 cup apple cider

1 tablespoon cider vinegar

1/4 teaspoon cinnamon

1/2 teaspoon rubbed sage

1 teaspoon freshly ground pepper

1 teaspoon salt

2 tablespoons soy sauce

1 tablespoon vegetable oil

The Roast

2 pork tenderloins, 3/4 to 1 1/4 pounds each, trimmed of fat and silverskin

1 tablespoon olive oil

2 Golden Delicious, Granny Smith or McIntosh apples, cored, peeled and thinly sliced

Pan Sauce

1/2 cup chicken stock

1/4 cup apple juice

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