Grilled Pork Tenderloin with Apples and Brandy Cream Sauce

This is the ultimate fall supper, succulent pork tenderloin and apples grilled on the barbeque and served with a heavenly cream sauce. As a side dish, I include garlic mashed potatoes.

• Ready In: 1 hr 5 mins
• Serves: 6-12

Ingredients

• 2 -4  pork tenderloin
• 2  green apples, cored and sliced into ½ inch thick slices (do not peel)
• 3  red apples, cored and sliced into ½ inch thick slices (do not peel)

• For the Marinade

• 1  can  apple juice concentrate
• 3  cloves garlic, crushed
• 1  teaspoon salt
• 1  teaspoon pepper
• 1⁄2 cup brandy

• For the Brandy Cream Sauce

• 1⁄2 red onion, sliced into thin slivers
• 1⁄4 cup butter
• 7  tablespoons  frozen apple juice concentrate
• 1  pint heavy cream
• 1⁄2 cup brandy
•  salt and pepper

Directions

1. Mix together all marinade ingredients and pour over pork tenderloin.
2. Refrigerate pork in marinade for no more than 24 hours.
3. Discard marinade and grill pork until internal temperature reaches 155 degrees.
4. When pork is almost done cooking, place apples slices on grill and grill approximately 4 minutes per side.
5. Remove from apples and pork from grill, chop green apple slices into small pieces.
6. While pork is grilling, prepare sauce: In a medium saucepan, sauté onions in butter.
7. Add salt, pepper, apple juice concentrate, cream and brandy and bring to a boil, stirring constantly.
8. Reduce heat and simmer until sauce is reduced and thickened.
9. Add grilled, chopped green apple and continue to simmer a few more minutes.
10. Slice grilled pork into ½ inch slices.
11. Place on serving plate with red apple slices.
12. Top with cream sauce.