Instructions: 1. Heat nonstick pan large enough to hold all ingredients, until it is very hot. Reduce heat to medium high, and add the oil and the onion. Sauta until it begins to brown.

2. Wash, core and coarsely chop apples, and add to onion as it cooks.

3. Mix apple butter and mustard. Wash, dry and cut the tail from the pork. Slice remaining pork into 1-inch-thick pieces, and slather with the apple butter-mustard mixture.

4. When the onion and apple have softened, add the garlic and cook for 30 seconds. Push the onion mixture to one side.

Add the pork, and brown well on both sides.

5. Add the wine and cider, stir and cook down a little. Reduce heat; cook a minute or two longer, until pork is only slightly pink.

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