1Trim fat from pork. Cut crosswise into 1/4 inch thick slices. Set aside. Cut each apple in half, cut each half into 6 wedges. Set aside.Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add 1 tablespoon butter and swirl to coat bottom. Add half of the pork and stir fry until well browned on both sides. Remove pork to a large bowl. Repeat with remaining pork.Reduce heat to mediumAdd remaining 1 tablespoon butter and apples to the wok; stir fry about 2 minutes or just until apples soften. Remove the apples to the bowl with the pork.Add cabbage to the wok; stir fry just until wilted. Sprinkle with flour, sage, salt and pepper; stir fry until well mixed. Add broth and juice; cook and stir until sauce boils and thickens. Add cream and heat through. Return pork and apples to the wok. Stir in additional broth or water if needed.Serve with noodles. Garnish if desired.