Fall grilling is at its best with this easy grilled pork tenderloin which is paired with grilled apple slices and fresh sage.
Course Main
Cuisine American
Keyword grilled pork, pork tenderloin
Prep Time 3 hourshours
Cook Time 15 minutesminutes
Total Time 3 hourshours15 minutesminutes
Servings 6servings
Calories 350kcal
Author justalittlebitofbacon
Ingredients
Marinated Pork Tenderloins
2pork tenderloins,(~2 lbs total), trimmed of fat and connective tissue
1/4cupolive oil
2tsplemon zest
1/4cupchopped fresh sage
2clovesgarlic,minced
1tbspkosher salt
Grilled Apples
4medium apples
2tbspolive oil
2tbspgranulated sugar,optional
2tbspfinely chopped fresh sage
Instructions
Put the trimmed tenderloins in a casserole dish or resealable bag. Add the marinade ingredients and mix well to coat the pork evenly. Let the pork marinate in the fridge for at least 2 hours, up to overnight.
One hour before dinner, take the pork out of the refrigerator and let it warm up on the counter.
Preheat the grill.
While the grill is preheating, core and slice the apples 1/4 inch thick. Then toss them with the oil, sugar, and sage.
Take the pork out of the marinade and pat it mostly dry, just so it doesn't have much of the marinade still on it. Put the pork on the grill, and cook it for 2-3 minutes, or until it has a good sear. Turn the pork over to sear the other side. Lay out the apple slices on the grill. Grill the pork and apples for 3 minutes. Turn over the apples. Then lower the heat to low, cover the grill and continue cooking until the the pork reaches 150-160F on the thermometer, depending on how pink you like your pork, about 10 minutes more.
Transfer the pork and apples to a serving platter. Slice the pork and sprinkle some fresh sage over. Serve.
Notes
What Apples to Choose? Use firm-fleshed baking apples, such as Braeburns or Honeycrisp for the grill. They hold their shape and make nice, grilled slices.
Sugar = Caramelization I like the caramelization the apples get from being tossed with some sugar before putting them on the grill. However, if you want to avoid sugar, just toss them with oil and sage.
Temperature: Make sure you cook your pork to at least 145F. 145F plus a 3-5 minute resting time is considered to be a safe temperature for pork. I personally like a little pink, but not too much, so I try for about 150F.