Panko Crusted Pork Tenderloin with Apple-Brandy Cream Sauce

4 pieces (3 ounces each) pork tenderloin medallions, pounded about 1/4-inch thickSalt and pepperFlour for dredging, seasoned with salt and pepper2 eggs beaten with 1 tablespoon of water1 cup panko (Japanese style bread crumbs)2 tablespoons butter2 ounces vegetable oilSauce2 tablespoons butter1 Granny Smith apple, cored and sliced into thin wedges4 ounces brandy4 ounces apple juice concentrate8 ounces heavy creamSalt and pepperFresh chopped parsleyHeat oven to 200 degrees.Season pork medallions with salt and pepper, dredge in seasoned flour. Shake off excess flour and dip medallions into egg wash. Coat one side of medallions in panko, patting crumbs so they adhere.Heat large oven-safe skillet over medium heat; add butter and oil and sauté medallions until golden brown on both sides. Transfer to oven and cook about 3-5 minutes until done. Be careful not to overcook.In another skillet over medium heat melt butter, add apple wedges and sauté until lightly browned.Remove skillet from heat, add brandy and carefully ignite. Let alcohol burn off. Add concentrated apple juice and cream and simmer several minutes until lightly reduced to sauce consistency. Season with salt, pepper and parsley.Divide medallions between two plates, top with sauce. Serve with wild rice, mashed russets or sweet potatoes mashed with a touch of brandy.Serves two.Chef Filipe Iniguez, Millrose Restaurant, South Barrington