Method

Peel, core and cut apples into 1/2-inch (1 cm) thick slices; toss with lemon juice. Set aside.

Combine 1 tbsp (15 mL) of the oil, sage, savory, salt and pepper; rub over pork. Heat remaining oil in large skillet over medium-high heat; brown pork all over, about 5 minutes. Transfer to rimmed baking sheet; roast in 375°F (190°C) oven for 20 minutes or just until pink inside and juices run clear when pork is pierced. Transfer to board; tent with foil and let stand for 5 minutes before slicing.

Meanwhile, in skillet, melt butter over medium heat; cook onions for about 10 minutes or until very soft. Add apples, garlic and sugar; cook for about 5 minutes or until tender-crisp. Transfer to bowl.

Add stock and Calvados to skillet; cook over medium-high heat, stirring to scrape up brown bits from bottom of pan, for about 5 minutes or until liquid is reduced to 3/4 cup (175 mL). Return apple mixture to pan; simmer until well glazed. Serve with pork.