1 cup champagne (preferably extra-dry (demi sec))
1/2 cup apple cider
3 Granny Smith or Fuji apples (peeled and cored)
1 tablespoon unsalted butter
2 tablespoons finely minced shallot
1/2 cup chicken stock
1 1/2 cups heavy (whipping) cream
1 teaspoon minced fresh thyme leaves
  pinch ground nutmeg
2 pounds pork tenderloins (trimmed and cut into 1-inch thick slices)
  salt
1/4 teaspoon white pepper
  Unbleached all-purpose flour of Wondra instant flour
3 tablespoons olive oil
3 tablespoons Calvados apple brandy (optional)
  sprigs of fresh thyme (optional)