Cider Pan Gravy -perfect with pork or turkey

This recipe was supposed to be made with turkey but we used pork tenderloin cut into medallions. It was so good I have already made it twice. It was a recipe from The Chew. The crispy sage really makes it.

• 3-4 tablespoons  extra-virgin olive oil
• 2-3 sprigs sage
• 1 cup  apple cider
• 1/2 cup  applesauce
• 1 teaspoon  maple syrup
• 2 tablespoons  unsalted butter

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• In a shallow bowl, add the flour. Dredge cutlets in flour, shaking off excess.
• Place a large, high-sided sauté pan over medium-high heat and add the olive oil. Add a few of the dredged cutlets and sage, and cook until golden brown, about 3-4 minutes. Flip cutlets and cook for 3 more minutes. Remove to a platter and continue to cook the remaining cutlets. Add the cider, applesauce, maple syrup and all of the seared cutlets back into the pan. Bring to a simmer and cook to warm through and thicken the sauce, about 2-3 minutes. Finish the sauce with the butter. Season with salt and pepper.
• Serve cutlets with Cider Pan Gravy
• In a separate sauté pan, add 3 tablespoons olive oil and sage. Place over medium heat and cook until the sage starts to crisp. Remove from heat.