Tenderloin Asada With Sage and Savory Apples

“From the Border Cookbook, posted for ZWT 3, Mexico.”
3hrs 35mins

Ingredients Nutrition


  1. About 2-4 hours before you plan to grill the pork, place the tenderloins in a plastic bag.
  2. add the cider, vinegar, brandy, oil and mustard and refrigerate.
  3. combine the sage, chile, salt, pepper, and garlic powder in a small bowl.
  4. about 30 minutes before grilling, take the pork from the refrigerator and drain the marinade into a small saucepan.
  5. 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.
  6. over high heat, boil the marinade vigorously for several minutes until reduced by half. keep the liquid warm.
  7. on an outdoor grill, fire up enough charcoal to form a single layer of coals beneath the meat.
  8. at the same time, put a few handfuls of mesquite chips or beans in water to soak.
  9. when the charcoal is covered with gray ash, scatter the wood chips or beans over it and place the meat directly over the fire.
  10. grill the tenderloins, partially covered with the grill's lid (damper open), to trap some of the mesquite smoke.
  11. turn the tenderloins once or twice to ensure even cooking.
  12. grill till the tenderloins' internal temperature is 155-160, about 12-14 minutes.
  13. let the meat sit at room temp, tented with foil.
  14. pell and slice the apples thin. warm the butter in a skillet over medium heat and saute the apples till softened.
  15. 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.).
  16. adjust seasonings if necessary.
  17. slice the pork into medallions and arrange it on a platter, surrounded by the apples and garnished with sage sprigs, if desired.

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