Time: 30 minutes. If you have time, marinate the pork up to a few hours for a richer, more complex flavor. Serve with sautéed brussels sprouts and mashed sweet potatoes for an ideal autumn meal.
1 cup apple cider, divided
3 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon minced shallot
1/2 teaspoon salt
2 tablespoons chopped fresh sage leaves, divided
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.
Note: Nutritional analysis is per serving.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
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.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!