Pork tenderloin medallions with apples and onions

I asked my butcher to give me two pieces of pork tenderloin that had the same thickness, cutting out the final parts, which are usually more slender.
Wrap the pork tenderloin with lardo, aligned the lardo slices along the length of the tenderloin, until it is completely covered. Add also a few sprigs of thyme. Tie the pork tenderloin with the butcher's twine, leaving about a finger in between each piece of string.
With a sharp knife, cut between each piece of string to obtain medallions where the string secures each slice of lardo wrapping the meat.
Pour two tablespoons of olive oil on the bottom of a large pan, add the sage leaves and the clove of garlic. Heat the olive oil until the garlic starts to sizzle, then add the medallions. Season with salt and pepper.
Cook the medallions for about 5 minutes on the first side, until they are well browned.
Turn the medallions to cook them on the other side, then add the apple and the onion, peeled and cut into thin wedges.
Cook the medallions on the other side until golden brown. When they are perfectly seared, pour in the white wine and reduce it.
After two or three minutes, remove the medallions from the pan and set them aside, then finish cooking the apples and the onions, until caramelized.
Add the medallions back into the pan and serve immediately.