In a large bowl, mix together 150ml (¼pt) of the cider with a tablespoon of honey.
Slice the pork tenderloins into medallions about 1.5cm (¾in) thick and mix these into the cider/honey mixture. Leave to marinate for at least 2 hours.
About 30 minutes before you want to serve, start preparing the sauce: peel, core and cut into chunks the apple and the pear. Put them in a bowl of water with a splash of lemon juice to keep them from browning.
Prepare the potatoes, scrub them and chop into even-sized pieces. Put in a pan of water, bring to the boil, add some salt
and boil for 10-15 minutes until just cooked.
While they are cooking, drain the marinated pork, pat dry and season with salt and pepper on both sides.
Fry the medallions in olive oil medium heat for 2-3 minutes on each side (depending on thickness) until golden brown. Remove from the pan and set aside.
Add chopped shallots to the frying pan and gently fry until soft. Drain the apple and pear pieces and add them to the frying pan together with a knob of butter to caramelise them.
Bring a pan of water to the boil for the asparagus and cook them for 4-6 minutes. Drain the asparagus and toss them in butter. While the asparagus is cooking, add the remaining cider to the apples, pears, shallots, and simmer for about 2 minutes to reduce the liquid.
Add the cream, the remaining honey and the chopped thyme. Check the seasoning and adjust if necessary. Turn down heat and add the pork back to the pan to warm it through. Drain the potatoes and crush them in the pan, adding the butter and chives.
Serve the pork on top of the apple, pear and shallot mixture, drizzle the creamy sauce on top and garnish with sage leaves.
*Inspired by Martin L-V. featured in the Realfood Cookbook
**This dish is very rich and indulgent, so should't be eaten too often. But it's perfect for those special occasions!
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.