Preheat oven to 350°. Trim pork tenderloins and cut into 1½-inch thick medallions; season to taste with salt and pepper. Heat a lightly greased non-stick pan over medium-high heat; sear medallions on both sides until browned (about 3 minutes on each side). Place medallions in a 9 x 13 baking pan; brush with Bayou Bourbon Glaze. Transfer to oven to finish cooking for about 10 minutes. Meanwhile, melt butter in the same skillet used to sear pork. Add brown sugar and apples; sauté until apples are crisp-tender. Serve sautéed apples with pork medallions. Drizzle additional Bayou Bourbon Glaze on pork if desired. Makes 6 servings.