1. Heat 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add onion; cook until tender, 5 minutes. Add apples; cook 1 to 2 minutes. Add 1 tablespoon calvados; cook 30 seconds. Transfer mixture to bowl. (This can be made ahead of time and refrigerated.)To finish:
2. Heat remaining tablespoon butter in nonstick skillet. Rub pork with 1/4 teaspoon thyme. Add to skillet; sear on all sides until lightly browned, 5 minutes. Remove from skillet. Add wine and remaining calvados; cook over high heat until reduced by half, about 5 minutes. Reduce heat to medium-low. Add broth, pork and apple mixture; simmer, turning pork occasionally, until instant-read thermometer inserted in thickest part of pork registers 160 degrees F, about 20 minutes. Remove pork to cutting board; cover loosely with aluminum foil.
3. Meanwhile, mix together half-and-half, mustard, cornstarch, salt, pepper and remaining 1/2 teaspoon thyme in small bowl; stir into apple mixture in skillet. Gently simmer until thickened.
4. Slice pork 1/4 inch thick. Arrange slices around edge of oval platter. Spoon apple sauce into center and serve. Makes 6 servings.