Tenderloin Asada With Sage and Savory Apples - pork tenderloin

Method

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