Brown a pork tenderloin about 8 oz in olive oil, deglaze with French apple brandy, add the juice of two apples and veal stock and rosemary, put the pork in a 350 oven while the sauce is finished. Reduce by 1/3 add Crème Fraiche and sliced apples and reduce by half. Finish with rosemary for aroma. Slice pork and lay on plate with an apple section between each piece and top with sauce and love.