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Photo: Leo Gong; Styling: Karen Shinto Photo by: Photo: Leo Gong; Styling: Karen Shinto

Grilled Pork Tenderloin with Apple Sage Sauce

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.

Sunset OCTOBER 2009

  • Yield: Serves 4
  • Total: 30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 58%
  • Protein: 23g
  • Fat: 19g
  • Saturated fat: 6.7g
  • Carbohydrate: 8.5g
  • Fiber: 0.1g
  • Sodium: 399mg
  • Cholesterol: 87mg
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