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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. About 2-4 hours before you plan to grill the pork, place the tenderloins in a plastic bag. | 2. add the cider, vinegar, brandy, oil and mustard and refrigerate. | 3. combine the sage, chile, salt, pepper, and garlic powder in a small bowl. | 4. about 30 minutes before grilling, take the pork from the refrigerator and drain the marinade into a small saucepan. | 5. 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. | 6. over high heat, boil the marinade vigorously for several minutes until reduced by half. keep the liquid warm. | 7. on an outdoor grill, fire up enough charcoal to form a single layer of coals beneath the meat. | 8. at the same time, put a few handfuls of mesquite chips or beans in water to soak. | 9. when the charcoal is covered with gray ash, scatter the wood chips or beans over it and place the meat directly over the fire. | 10. grill the tenderloins, partially covered with the grill's lid (damper open), to trap some of the mesquite smoke. | 11. turn the tenderloins once or twice to ensure even cooking. | 12. grill till the tenderloins' internal temperature is 155-160, about 12-14 minutes. | 13. let the meat sit at room temp, tented with foil. | 14. pell and slice the apples thin. warm the butter in a skillet over medium heat and saute the apples till softened. | 15. 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.). | 16. adjust seasonings if necessary. | 17. slice the pork into medallions and arrange it on a platter, surrounded by the apples and garnished with sage sprigs, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2	sections		-	-	-	-
apple cider	1 1/2	cups		-	-	-	-
cider vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
brandy	2	tablespoons		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
brown mustard	1	tablespoon		9.0	0.8745	0.561	0.501
brown sugar	1 -2	tablespoon		0.0	0.0	0.0	0.0
sage	2	teaspoons	dried	-	-	-	-
red chili pepper chipotle	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
wood chip				-	-	-	-
tart apple	3			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
sage sprig				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.