Wed, Sep 13, 2017 – by RedPlum

Grilled Pork Tenderloin with Apple Sage Sauce

Grilled Pork Tenderloin with Apple Sage Sauce 1
Leo Gong,

Ease into autumn with a recipe that's easy enough for busy weekdays, especially if you marinate in advance. Round out the meal with sautéed brussels sprouts and mashed sweet potatoes.

Total Time: 30 minutes | Serves: 4


  • 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


  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 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.


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