Tenderise your pork medallions by flattening them with a rolling pin or with the back of a pan. Set aside.
To prepare the fried sage heat the sunflower oil in a small frying pan until hot. Drop the sage leaves in a few at a time and fry for a few seconds on each side. Transfer to a paper towel and set aside to cool.
To cook the pork, heat half of the sunflower oil in a large, heavy-based saute pan.
Halve your shallot lengthwise and finely slice. Saute in the oil for a few minutes while you slice the apples into 0.5 cm widths.
Add the apples to the pan and saute, stirring frequently, for five minutes, until the apples begin to colour and soften.
Transfer the apples and shallots to a bowl and keep warm while you cook the pork.
Heat the remaining sunflower oil in the pan and sear the pork medallions for 3-4 minutes on each side, until just cooked through. The internal temperature will be 71 C when done. Set aside and keep warm while you prepare the sauce.
Deglaze the pan with the brandy and add the water, scraping up any bits that might be stuck to the bottom. Bring to the boil and reduce for a few minutes.
Remove the pan from the heat, stir in the double cream and return the apples mixture. Warm through taking care not to boil the cream.
Serve the pork medallions on a bed of the apple cream sauce and sprinkle with crumbled fried sage. Serve with potatoes and steamed seasonal greens.
If you can not source pork medallions, get a pork tenderloin and slice into 1.5 inch thick medallions, flattening them to a thickness of 3/4 inch with a rolling pin.