Cider-Sauced Venison Tenderloin

1 venison tenderloin
1/2 t. black pepper
1/2 t. sage
1/2 t. thyme
1/2 t. ginger
1/2 t. cinnamon
1/2 t. salt
1 T. canola oil
1 onion, minced
1 large apple, peeled and chopped
1/2 C. apple cider

Slice the venison tenderloin crosswise into 8 medallions.  Mix the seasonings together and use all to coat the venison slices.  In a skillet heat the oil and briefly sear the venison on both sides until brown.  Remove the venison to a platter and cover to keep warm.  To the oil in the skillet, add the onions and saute until 1/2 cooked; add chopped apples and cook until onions are clear; add apple cider to the skillet and heat to simmer.  Place the venison slices in simmering liquid, cover and simmer very slowly 20-30 minutes.