Cut pork into 4 equal portions and pound with meat cleaver until about 1/4-inch thick. Set aside.

Make compote: peel and dice the apples in 1-inch cubes. Place wine, apple, sugar, cinnamon stick and juice in a small saucepan and bring to a boil. Simmer until the apples are tender. Remove the cinnamon stick, strain mixture and set aside half the compote.

Reserve the liquid for making the slurry. Puree the remaining half and combine with the chunky portion.

Peel the sweet potato and thinly slice lengthwise. Toss it with olive oil, salt and pepper and place on a baking sheet. Drizzle honey and bourbon over the potatoes, and bake them in a 375 degree oven for 15 to 20 minutes.

Season the pork with salt and pepper. Mix the cornstarch and reserved compote liquid to make a slurry. Lightly oil a saute pan and heat it very hot. Sear the pork on both sides for 1 to 2 minutes. Remove from heat and deglaze the pan with the slurry. When thickened, whisk in the butter.

To assemble, spoon warm compote in the middle of the plate. Arrange sweet potato around and stack pork on top of compote. Drizzle sauce onto the plate.