For onions and apples, slice them thin. In a medium skillet or pot over medium heat, add a drizzle of olive oil and add onions. Cook until they start to soften, about 4-5 minutes. Add apples and cook until the veggies start to darken in color. Add cider, stock, and a dash of worcestershire sauce. Cook until liquid is mostly evaporated and stir in butter at the end.
For cherry sauce, add all ingredients to a small pot over medium-low heat. Warm to combine ingredients and thicken sauce.
For pork, preheat oven to 425 degrees F. Stir together tarragon, garlic, hoisin sauce, and 2 tablespoons olive oil.
Heat 2 tablespoons olive oil in a large oven-safe pan or skillet. Season pork with salt and pepper and sear pork for 2-3 minutes per side.
Brush pork with the hoisin sauce mixture and bake for about 6 minutes until pork is cooked through. A little pink on the inside is fine. The temperature should be 140-145 in the middle of the pork.
Let pork rest briefly, slice and serve over the onions and apples with cherry sauce and chives on top!