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Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons of olive oil to the pan; swirl to coat. Sprinkle pork evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork to pan; cook 4 minutes on each side or until pork is done. Remove from pan.
In a separate bowl, combine stock, balsamic and mustard, stirring with a whisk.
Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork to pan; cook 3 minutes or until liquid is reduced by half.
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