Pork Tenderloin Medallions with Roasted Cauliflower & Chunky Applesauce

1 lb. pork tenderloin, cut crosswise into 1/2 in. thick medallions
salt and freshly ground black pepper
1 Tbsp. olive oil
2 Gala or other cooking apples, cored & cut into 1 in. chunks
2 bags hibiscus tea
1 Tbsp. water
1 Tbsp. coconut nectar or light agave
juice of 1/2 lemon
1 small head cauliflower, cut into florets
8 sprigs fresh thyme, leaves picked

In a large pot, bring 6 qt. water to a boil. Once the water is boiling, add 2 Tbsp. salt. Preheat the oven to 350 degrees.
Pour the olive oil into a large saute pan and place over high heat. Season the pork medallions on both sides with salt and pepper. Once the oil is smoking, add the medallions to the pan in an even layer. Cook about 2 min. or until the bottoms are browned. Flip and brown the other side.
Transfer pork to a plate, cover with foil; set aside. Reserve saute pan, uncleaned.
In a microwave-safe bowl, combine the apples, tea bags, 1 Tbsp. water, and coconut nectar. Cover with plastic wrap and microwave on high 5 min. or until the apples are tender and falling apart when mashed with a fork. Mix in lemon juice, cover and set aside.
Add the cauliflower to the boiling water and cook for 2 min. Drain and place on cutting board. Cut the florets in half from the stem to the top of the floret. Arrange cut side down in reserved saute pan. Set over medium-high heat and cook until florets just begin to brown, about 1 min.
Turn florets, then nestle the pork back in the pan. Add thyme, then place the pan in the oven to finish cooking the pork, about 4 min.
Meanwhile, remove the plastic and tea bags from the apples and mash with a fork. Spoon one dollop on each of 4 serving plates. Place 1 pork medallion on each plate, then add cauliflower. Add 2 Tbsp. water to the pan and scrape any browned glaze. Spoon the pan sauce over each medallion.