Serves 6

Marinade
1 1/2 cups apple cider
3/4 cup chicken stock
3 tablespoons Dijon mustard
2 whole cloves
3 cloves garlic, chopped

18 pork medallions (3 ounces each)
24 shallots
8 tablespoons (1 stick) unsalted butter at room temperature
1 pound shiitake mushrooms, stemmed and cleaned
6 tablespoons applejack brandy
3 tablespoons olive oil
6 sprigs fresh rosemary

In a glass bowl, whisk together all the ingredients for the marinade. Add the pork, making sure that it is well covered with the marinade. Cover and refrigerate for 2 hours, then remove the pork from the marinade and strain and reserve the liquid.
Meanwhile, boil a medium pot of water, drop in the shallots, and cook for about 5 minutes. Immediately transfer them to a bowl of ice water to stop the cooking. Peel them.
Melt 2 tablespoons of the butter in a large nonreactive sauté pan over
medium heat and add the mushrooms and shallots. Sauté until the shallots
are translucent, about 5 minutes. Remove from the pan. Add the applejack and reserved marinade to the pan. Bring to a light simmer and continue cooking until the liquid has reduced by one third.
While the liquid is reducing, heat the olive oil in another large sauté pan. Pat the pork dry with paper towels and sauté over medium heat for about 3 minutes on each side, or until thoroughly cooked and opaque throughout.
When the marinade and applejack mixture has reduced to a saucelike consistency, blend in the remaining 6 tablespoons butter.
To serve, arrange some of the mushrooms and shallots, with 3 pork medallions on each of 6 plates. Spoon some of the sauce over the pork
and garnish with a rosemary sprig.