Sauce
1½ - 2 cups brandy (or cognac)
2 apples, peeled, cored, and thinly sliced
10 T sugar
½ stick of butter
Black pepper
⅓ pint heavy cream
Rinse the pork, lay in roasting pan (on a rack). Rub with olive oil, salt, pepper. Pour a ¼ cup of brandy over pork. Lay sprigs of thyme on top. Put in oven, and rotate ⅓ every 20 minutes (ish). Should be medium-rare in approximately an hour and ten minutes (ish).
While that's going on, peel and slice the apples, and put in a bowl, pour ½ the brandy over them, and "toss" (to insure the brandy has coated all the apple slices, so they don't brown). Put in the fridge.
Garlic mashed potoatoes go well with this meal. If you're making them, now's as good a time as any to get those underway.
Now it's sauce time. About 50 minutes into the pork cookage, in a sauté pan over medium-high heat, melt the butter and put in the apples, brandy from the bowl, sugar, and black pepper. As the apples start to get a little soft, and the sugar, brandy. Once the butter start to carmelize, jack the heat to high, and after about a minute, add the rest of the brandy. Light a match and burn off the brandy, shaking the pan. Once the brandy has burned off, pour in the heavy cream, and mix with a wooden spoon.
Take the roast out, and slice into medallions. On a plate that has a tiny mound of your potatoes, arrange. Top the medallions with the apple slices, and drizzle your sauce over over them and around the edge of the plate.