Quarter apple and remove core. Cut quarters into thin slices widthwise. Stem and halve Fresno. Discard seeds and ribs if you prefer less spice. Slice Fresno thinly lengthwise. Coarsely chop peanuts.

In a mixing bowl, combine slaw, apple, Fresno (to taste), half the vinegar (reserve remaining for sauce), 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss to coat and set aside.

Pat pork tenderloin dry. On a separate cutting board, slice into medallions, 1/2"-3/4" thick. Season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and medallions to hot pan. Cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Transfer to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.

Stir honey mustard dressing, brown sugar, remaining vinegar, and hot sauce (to taste) in pan used to cook pork. Return pan to medium heat and bring to boil. Reduce until the consistency of maple syrup, 1-2 minutes. Return medallions to pan and flip until evenly coated. Remove from burner.

Place a serving of slaw on a plate. Garnish slaw with peanuts. Serve pork medallions and sauce next to slaw.