1 pork tenderloin, rinsed, patted dry, silver skin removed
2 tablespoons olive oil

For the marinade:
1 large apple, peeled, diced
1/2 cup dry white wine
1/2 cup apple cider
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 tablespoon balsamic vinegar
1/4 teaspoon each salt and pepper

For the sauce:
1/2 cup dry white wine
1 medium onion, sliced thin
1/4 cup maple syrup
1 large apple, peeled, diced