Braeburn Apple Puree, for serving, recipe follows

Sauterne Wine Reduction, for serving, recipe follows

Place the pork tenderloins in a large non-reactive pan. In a mixing bowl combine garlic, crushed red pepper, canola, soy sauce, ginger, vinegar, brown sugar, mustard and allspice and pour over the pork tenderloins, turning over to coat both sides. Cover the pork tightly and marinate in the refrigerator for at least 2 hours, and up to 12 hours.

Preheat oven to 400 degrees F and remove the pork tenderloins from the marinade. Season pork with salt and pepper and sear on all sides in a hot, nonstick, ovenproof skillet over high heat. Transfer to oven and cook to an internal temperature of 150 degrees F, about 12 to 15 minutes. Let rest for 5 minutes before serving with Apple Puree and Sauterne Wine Reduction.

Set a 12-inch saute pan over medium heat. Add the butter to the pan and once melted, add the shallots and sweat until softened, about 1 minute. Add the apples, thyme, salt and pepper to the pan and saute, stirring occasionally until the apples begin to soften, about 5 minutes. Pour the cider vinegar into the pan and cook until it is nearly evaporated, about 1 minute. Add the apple cider to the pan and raise the heat to high. Bring the pan to a boil and continue to cook the apples, stirring occasionally, until they are very soft and the cider is nearly completely evaporated, about 15 minutes. Remove the pan from the heat and remove the thyme sprig from the apples. Place the apples into a food processor and puree until smooth, about 1 minute. Remove from the food processor and serve alongside the pork tenderloin.

In a large heavy saucepan, bring the wine to a boil over high heat. Continue cooking at a low boil until the wine thickens and reduces to a syrup measuring 1/3 cup, about 20 minutes.