Combine 1/4 cup oil, apple juice concentrate, vinegar, garlic, salt and pepper in a mixing bowl with the turkey tenderloins.  Stir to coat and marinate for 10 minutes.

Combine cranberries, water, wine, bouillon powder and corn starch in a bowl and set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Transfer turkey into skillet, reserving marinade.  Brown turkey on all sides, 6 to 8 minutes.  Transfer turkey to a plate and set aside.  Add apples, onion and sage to skillet and cook for 3 to 5 minutes or until apples and onions are browned and softened.  Reduce heat to medium, stir in cranberry mixture and remaining marinade; stir well and bring to a full boil.

Slice turkey tenderloins across the grain into medallions and add to skillet; cover.  Continue to stir and cook until thickened and turkey is cooked through.  Remove from heat and serve immediately.

Serving Suggestion:  Serve with rice pilaf and green vegetables.