Recipe by pattikay in L.A.
From the Border Cookbook, posted for ZWT 3, Mexico.
Top Review by Outta Here
This is a keeper! What a nice blend of flavors. I would try this in the winter by putting it in my smoker for awhile and then finishing it in the oven. A boneless pork loin would work, also (just cook longer). Thanks for a great dinner!
- 2 lbs pork tenderloin (in 2 or 3 sections)
- 1 1⁄2 cups apple cider (or apple juice)
- 3 tablespoons cider vinegar
- 2 tablespoons brandy
- 1 tablespoon vegetable oil
- 1 tablespoon brown mustard
- 1 -2 tablespoon brown sugar (optional)
- 2 teaspoons dried sage
- 1 teaspoon dried red chili pepper (chipotle, ancho or new mexican chile)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- mesquite wood chips or beans
- 3 tart apples
- 2 tablespoons butter
- sage sprig, for garnish
Directions See How It's Made
- About 2-4 hours before you plan to grill the pork, place the tenderloins in a plastic bag.
- add the cider, vinegar, brandy, oil and mustard and refrigerate.
- combine the sage, chile, salt, pepper, and garlic powder in a small bowl.
- about 30 minutes before grilling, take the pork from the refrigerator and drain the marinade into a small saucepan.
- coat the pork with a thin layer of the mixed spices, reserving about 1 t of the mixture, and let the pork sit, covered at room temperature.
- over high heat, boil the marinade vigorously for several minutes until reduced by half. keep the liquid warm.
- on an outdoor grill, fire up enough charcoal to form a single layer of coals beneath the meat.
- at the same time, put a few handfuls of mesquite chips or beans in water to soak.
- when the charcoal is covered with gray ash, scatter the wood chips or beans over it and place the meat directly over the fire.
- grill the tenderloins, partially covered with the grill's lid (damper open), to trap some of the mesquite smoke.
- turn the tenderloins once or twice to ensure even cooking.
- grill till the tenderloins' internal temperature is 155-160, about 12-14 minutes.
- let the meat sit at room temp, tented with foil.
- pell and slice the apples thin. warm the butter in a skillet over medium heat and saute the apples till softened.
- add the reduced marinade and the remaining spice mixture and simmer till the apples are tender. (Add brown sugar if desired, if too tart tasting.).
- adjust seasonings if necessary.
- slice the pork into medallions and arrange it on a platter, surrounded by the apples and garnished with sage sprigs, if desired.