Ease into autumn with a recipe that's easy enough for busy weekdays, especially if you marinate in advance. Round out the meal with sautéed brussels sprouts and mashed sweet potatoes.
Total Time: 30 minutes | Serves: 4
- 1 cup apple cider, divided
- 3 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon minced shallot
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh sage leaves, divided
- 1 pork tenderloin (about 1 lb.), cut in half crosswise
- 2 tablespoons butter
- Prepare a grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Whisk together 1/2 cup cider, the vinegar, oil, shallot, salt and 1 tbsp. sage in a large bowl. Add pork pieces to bowl and set aside.
- When grill is hot, remove pork, reserving marinade, and cook, turning occasionally, until an instant-read thermometer inserted in center of meat reads 150°, about 20 minutes total. Transfer to a cutting board and tent with foil to rest.
- Meanwhile, in a small saucepan, bring marinade and remaining 1/2 cup cider to boil. Reduce heat and simmer until liquid is reduced by half, 6 to 7 minutes. During last minute, whisk in butter.
- Cut pork into 1/4-in. slices, drizzle portions with sauce, and sprinkle with remaining sage.
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