davik

A slight variant of a recipe I got out of a cookbook, and excellent whether grilled or done under the broiler; I'll give the grilling recipe here, but under the broiler just keep the oven door slightly cracked and watch it.

2 lbs pork tenderloin, cut into 2-3 sections
1.5 cups apple juice or cider
3 T cider vinegar
2 T rum (recipe calls for brandy, but I've only had rum on hand)
1 T vegetable oil
1 T prepared brown mustard
2 t dried sage
1 t ground dried chipotle (can use ancho or new mexican chiles, but not as good)
1 t salt
1 t ground black pepper
.5 t garlic powder

mesquite chips

3 tart apples (granny smith)
2 T butter

Marinate pork for 2-4 hours in apple juice, vinegar, rum, oil, and mustard. In a bowl mix sage, chile, salt, pepper, and garlic powder (the dry spice mix).
Remove pork from marinade and reserve marinade; coat pork in all but 1 t of the dry spice mixture. Cook on a grill with charcoal spread in a single layer and properly lit (layer of ash already formed before placing meat on the grill), scatter water-soaked mesquite chips on the coals. Grill lid should be partially closed to trap some smoke. Turn as necessary and cook until done.
While cooking the meat, boil the marinade until reduced by half.
Peel and cut the apples into thin slices, saute in a skillet with the butter until softened. Add the marinade and remaining spice mix and simmer until apples are tender.
Serve the pork with the apples and sauce.

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