Put onion, raisins, thyme, cloves, cider and wine into a large ziplock.
Rinse pork, pat dry and add to bag with marinade. Chill at least 4 hours, turning occasionally.
Preheat oven to 375°F.
Remove pork from marinade, reserving marinade. Sprinkle with 1/2 tsp each salt and pepper. Heat oil in large ovenproof skillet over medium high heat and brown pork on all sides. Remove pork to a plate and add butter to skillet. Add apples and saute 2 minutes. Stir in reserved marinade. Bring to a boil and boil for 2 minutes. Return pork to skillet.
Bake at 375 F for 25 minutes (or until internal temperature is 155 F), basting occasionally. Remove pork from skillet and let stand under aluminum foil for 5 minutes before slicing to serve. Season glaze in skillet with remaining salt and pepper.
Serve sliced pork with apples and glaze.