Combine all the ingredients for the applesauce (apples, lemon juice, golden raisins, ginger root, brown sugar, apple juice, cinnamon, nutmeg, salt) in a medium pot over medium-high heat. Bring to a simmer and cook until a chunky sauce forms, about 15 minutes, stirring occasionally.

Once apples are soft and the sauce has reduced slightly, whisk in the cornstarch/water mixture. Simmer for another 3-4 minutes. Remove from the heat and discard the ginger.

Meanwhile, cook the pork. Slice the pork tenderloins into 2-inch medallions. Flatten each piece slightly and dry with paper towels. Sprinkle both sides generously with salt and pepper.

Heat the olive oil over medium-high heat until shimmering, add the pork (you may have to do this in 2 batches) and cook without moving for 3-4 minutes. Flip and cook on the other side for another 2-3 minutes. Transfer to a plate and tent loosely with foil until ready to serve. Top with the warm applesauce and enjoy!