Grilled Pork Tenderloin with Apple Sage Sauce

Grilled Pork Tenderloin with Apple Sage Sauce Recipe
Photo: Leo Gong; Styling: Karen Shinto
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.

Yield:

Serves 4
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 297
Caloriesfromfat 58 %
Protein 23 g
Fat 19 g
Satfat 6.7 g
Carbohydrate 8.5 g
Fiber 0.1 g
Sodium 399 mg
Cholesterol 87 mg

Ingredients

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

Preparation

1. 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.

2. 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.

3. 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.

4. Cut pork into 1/4-in. slices, drizzle portions with sauce, and sprinkle with remaining sage.

Note: Nutritional analysis is per serving.

Note:

Adeena Sussman,

Sunset

October 2009
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