Season pork with salt, pepper and garlic powder. Heat olive oil in a large skillet over high heat and brown pork on all sides. Reduce heat to medium; add onion and cook, turning pork a few times, until it is cooked to desired doneness. Remove and cover loosely with foil; allow to rest 5-10 minutes. Add cider and wine to pan and cook over medium heat until boiling, stirring to remove brown bits from bottom of pan. Add mustard, lower heat and cook 5 more minutes, stirring occasionally. Slice pork thinly and add to pan sauce, then place into sliced baguette. Cut into individual portions and serve with Red Cabbage & Apple Salad.

To make the salad, place cabbage and apples in a large serving bowl. In a seperate bowl, combine mustard, vinegar, reserved juices and season with pepper. Pour dressing over cabbage and apples and toss. Add blue cheese, toss gently and serve immediately.

For the dip, combine cream cheese, taco seasoning and cilantro and stir. Scrape onto clear plastic wrap and form into a ball. Secure plastic wrap tightly and refrigerate at least 45 minutes, preferably overnight. Pour jam over chilled cheese ball, garnish with cilantro and serve with crackers.