1 pork tenderloin (about 1 lb.), cut in half crosswise
2 tablespoons butter
How to Make It
Prepare a grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Whisk together 1/2 cup cider, the vinegar, oil, shallot, salt, and 1 tbsp. sage in a large bowl. Add pork pieces to bowl and set aside.
When grill is hot, remove pork, reserving marinade, and cook, turning occasionally, until an instant-read thermometer inserted in center of meat reads 150°, about 20 minutes total. Transfer to a cutting board and tent with foil to rest.
Meanwhile, in a small saucepan, bring marinade and remaining 1/2 cup cider to a boil. Reduce heat and simmer until liquid is reduced by half, 6 to 7 minutes. During last minute, whisk in butter.
Cut pork into 1/4-in. slices, drizzle portions with sauce, and sprinkle with remaining sage.
This is fabulous! The flavors come out nicely with the BBQ taste, and it's fancy enough to serve for company. I don't use apple cider....just the juice that I have in the house, and it' comes out just fine. I have made this multiple times since it was in Sunset magazine.
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