In a saucepan, combine the apples, wine, water, sugar, ginger, cinnamon and 1 tablespoon of the butter and bring to a simmer. Cover and cook over moderately low heat, stirring, until the liquid is nearly evaporated, about 5 minutes. Discard the ginger and cinnamon. In a skillet, heat the oil until shimmering. Sason the pork medallions with salt and pepper. Add them to the skillet and cook over high heat turning once, until browned, about 10 minutes. Transfer to a plate and keep warm. Return the skillet to high heat and add the remaining 2 tablespooons of butter and the rosemary. Cook, stirring, until the rosemary browns and the butter is freagrant, about 2 minutes. Discard the rosemary sprig. Spoon the applesauce onto plates with the pork. Spoon the rosemary butter over the top of pork and serve.