- Level
- very easy
- Marinate Time
- 4 h
- Prep Time
- 20 mins
- Total Time
- 15 mins
- Serves
- 4 to 6
Ingredients
- ½ cup
- apple juice
- 125 ml
- 2 tbsp
- chili powder
- 2
- pork tenderloins, about
- 1 lb (450 g) each
- 2
- Cortland apples, diced
- 1
- onion, finely chopped
- 2 tbsp
- vegetable oil
- 30 ml
- ¼ cup
- ketchup
- 60 ml
- ¼ cup
- chicken broth
- 60 ml
- 2 tbsp
- maple syrup
- 30 ml
- 2 tsp
- Worcestershire sauce
- 10 ml
Preparation
- Step 1
- In a glass dish or freezer bag, combine the apple juice and chili powder. Add the pork and coat well with the marinade. Cover and refrigerate for 4 hours or overnight, turning the tenderloins over a few times, if possible
- Step 2
- Preheat the grill, setting the burners to high. Oil the grate. Drain the pork. Set the marinade aside.
- Step 3
- Place the tenderloins on the grill. Reduce the heat to medium. Grill the pork for 15 minutes or until a thermometer inserted in the centre reads 135°F (57°C), turning the tenderloins over a few times during cooking. Set aside on a plate. Cover with foil and let rest for 10 minutes.
- Step 4
- Meanwhile, in a non-stick skillet over medium-high heat, brown the apples and onion in the oil. Add the reserved marinade and remaining ingredients. Simmer for 10 to 15 minutes or until the sauce is thick and syrupy.
- Step 5
- On a work surface, slice the pork tenderloins. Serve on plates with the sauce. Delicious served with mashed potatoes or oven-baked fries.
