Grilled Pork Tenderloin with Grilled Apples & Crispy Sage
This fall dish is so juicy and oh so tender! The tenderloin was marinated with olive oil, lemon zest, garlic and fresh sage for a couple of hours. Sliced Braeburn apples brushed with olive oil, fresh sage, and a little sugar. The MEATER+ was instrumental in getting the tenderloin to a perfect temperature. Truly a fall meal with all the seasonal flavors.Served with Butternut Squash Risotto
Marinated Pork Tenderloin
- 1 pork tenderloin, trimmed
- ¼ cup olive oil
- 2 tsp lemon zest
- ¼ cup fresh sage, chopped
- 4 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tbsp kosher salt
- 1 large Braeburn apple, cored (keep skin on)
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp fresh sage, chopped
- 5-6 fresh sage leaves
- 1 tbsp olive oil
- Add all marinade ingredients together in a bowl, and stir until well mixed. Place tenderloin in bowl, or in zip lock bag and pour marinade over tenderloin until well coated. Place tenderloin in fridge overnight or at least 4 hours.
- Prepare and heat grill to 350°. Take tenderloin out of fridge to let it warm up.
- Prepare apples, core and cut into ¼" slices. Gently toss with olive oil, brown sugar and fresh sage, use remaining to brush while grilling.
- Remove tenderloin from marinade, and place on grill. Sear for 3-4 minutes on both sides. Lower heat. Place apples on grill, and grill apples for 3-4 minutes on both side. Remove apples when desired grill marks and color have appeared.
- Continue cooking pork until tenderloin reached 150-160°F. Remove tenderloin from grill, and let it rest before slicing.
- Heat olive oil in small pan on medium-high heat. Add fresh sage leaves for 20-30 seconds. Remove immediately, place on paper towel to dry.
- Slice pork into medallions, arrange apples and crispy sage on platter. Serve and enjoy