Pork Tenderloin with gingered apples

I made this the other night and we liked it. I hardly ever buy pork. I'm not usually a pork fan but this was a good meal.

4 tart apples such as Granny Smith

4 Tablespoons unsalted butter
3 Tablespoons of light brown sugar
1 teaspoon of peeled and grated fresh ginger OR 1/2 teaspoon of ground ginger
2 to 4 Tablespoons of water depending on how much juice you want
4 slices of pork tenderloin, about 2 inches thick (I used top lion chops)

salt and pepper
1 Tablespoon of Extra-virgin olive oil

Slice the apples thinly lengthwise. In a saucepan over medium heat 3 Tablespoons of the butter. When melted add the sliced apples and saute', stirring and tossing, for 5 minutes. Add the brown sugar and ginger and continue to saute' for another 4 minutes. Add 2 Tablespoons of the water, cook until the apples are almost tender, 5-6 minutes; watch carefully so they do not burn. Transfer apples and drippings into a bowl or plate, set aside. Trim all excess fat from the pork chops. Place each pork slice, cut side up, between 2 sheets of plastic wrap and, using a rolling pin, flatten to about 1 inch or so thickness. Sprinkle both sides with salt and pepper. In the same saucepan you cooked the apples in, melt the remaining 1 Tablespoon butter with the 1 Tablespoon of olive oil. When hot, add the pork slices and saute'. Cook on each side about 5-6 minutes on each side or until browned and no longer pink inside. Add the apples and their juices from the bowl back into the pan with the cooked pork. Add 1-2 Tablespoons of water(more if you want more sauce). Heat and mix the apples in with the pork.