Ingredients for Grilled Pork Tenderloin With Apples And Brandy Cream Sauce
- 1 (1 1/2-2 lb) pork tenderloin
- 2 medium green apples
- 1 medium red apple
- 1/4 cup apple juice concentrate
- 0 Garlic
- 1 1/4 teaspoons salt
- 5/8 teaspoon black pepper
- 2 tablespoons brandy
- 0 Red Onion
- 2 tablespoons butter
- 0 Frozen Apple Juice Concentrate
- 1 cup heavy cream
- 0 Salt And Pepper
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1/2 cup finely chopped yellow onion
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How to Make Grilled Pork Tenderloin With Apples And Brandy Cream Sauce
- In a bowl, whisk together 1/4 cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon brown sugar, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour marinade over 1.5-2 lb pork tenderloin.
- Refrigerate pork in marinade for at least 30 minutes, or up to 4 hours (not exceeding 24 hours).
- Preheat grill to medium-high heat. Discard marinade. Grill pork tenderloin for approximately 6-8 minutes per side, or until internal temperature reaches 155°F (68°C).
- While pork rests, add 2 medium green apples, thinly sliced, to the grill. Grill for approximately 4 minutes per side, or until tender and slightly caramelized.
- Remove pork and apples from grill. Let pork rest for 10 minutes before slicing. Chop grilled green apples into small pieces.
- Meanwhile, prepare the sauce: Melt 2 tablespoons butter in a medium saucepan over medium heat. Sauté 1/2 cup finely chopped yellow onion until softened, about 5 minutes.
- Add 1/4 cup apple juice concentrate, 1 cup heavy cream, 2 tablespoons brandy, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the saucepan. Bring to a simmer, stirring constantly.
- Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened slightly.
- Stir in the chopped grilled green apples and simmer for another 2 minutes.
- Slice the rested pork tenderloin into 1-inch thick slices.
- Arrange pork slices on a serving platter with slices of 1 medium red apple.
- Drizzle generously with the brandy cream sauce and serve immediately with garlic mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
150g
Fat
126g
Carbs
15g
