Grilled Pork Loin with Apples, Sage, and a Hard Cider Pan Sauce – a delicious meal inspired by fall flavors!
Grilled Pork with Hard Cider Pan Sauce, sautéed apples and sage. A delicious meal, perfect for fall. |
Here’s a tasty recipe for Grilled Pork Loin, served with sauteed apples and sage and finished with a Hard Cider Pan Sauce. It’s one to save when apples are in season and at their peak of flavor.

How to Make Grilled Pork Loin

Marinate the pork loin overnight in a mixture of lime juice, orange juice and maple syrup.
Keep in mind- pork loin is too small to be treated like a roast and too big to be treated like a steak. The secret is to sear it on the grill, or on a grill- pan on the stove on a higher heat to give it a lovely char, for about 12 minutes or until the internal temperature reaches 140 F, then turn the heat off, wrap it in foil, and let it rest for 10 minutes. That’s it.

The grill is nice because it gives it a nice smokiness.

Don’t overcook it! Pork loin is very lean and dries out easily if cooked even for a few minutes too long.
For me, the secret is to use a thermometer and to remember that even while it rests, the temperature is still gently rising.

Make the Marinade. The marinade is made with fresh lime juice, orange juice, their zest and maple syrup.

Tip: The pork tastes best the longer it marinates -so plan ahead.

Cook the apples: Apples are left unpeeled and sliced. Saute in a little butter with fresh sage until tender-  the perfect compliment to pork loin.

Grilled Pork with Hard Cider Pan Sauce, sautéed apples and sage. A delicious meal, perfect for fall. |
Make the Pan Sauce: 

Reduce hard cider and chicken stock (infused with a bit of Serrano chili) for a little kick of heat.

Add a tiny bit of whipping cream and further reduce until it turns a lovely golden color.

Do not try subbing half and half, it will separate. Leave the salting of the sauce until the very end, depending on how much the stock reduces and becomes concentrated, you may not need too much.

Grill the Pork Loin: The pork is grilled on high heat until the internal temp reaches 140F, then wrapped in foil and rested for 10 minutes.
Grilled Pork with Hard Cider Pan Sauce, sautéed apples and sage. A delicious meal, perfect for fall. |

 Slice the pork loin, arrange the apple and sage mixture around and spoon the flavorful Pan Sauce over top.

Grilled Pork with Hard Cider Pan Sauce, sautéed apples and sage. A delicious meal, perfect for fall. |
If you are more of a lean eater, leave the sauce on the side, but make sure to a least try a small spoonful of it. 🙂
Enjoy the Pork Loin!

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Grilled Pork Loin with Apple, Sage, Serrano and Hard Cider Sauce |

Grilled Pork Loin with Apples & Sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews


Grilled Pork Loin with Apples, Sage, and a Hard Cider Pan Sauce – a delicious meal inspired by fall flavors! Allow 2-24 hours of marinating time.


Units Scale
Marinated Pork Loin:
  • 1 1/2 pounds pork tenderloin, whole
  • 1/4 cup fresh lime juice and zest from one lime
  • 1/4 cup fresh orange juice and zest from one orange
  • 1/4 cup maple syrup
  • 3 garlic cloves minced
  • 1 1/2 teaspoon salt
Pan Sauce:
  • 1 T butter
  • 1 large shallot finely diced
  • 1 cup hard apple cider + 2 tablespoons (divided)
  • 1/2 cup chicken stock
  • 1/2 of a whole serrano chili, seeded and finely diced – or more for more spicy
  • 3/4 cup heavy whipping cream ( half and half will curdle)
  • Salt and pepper to taste

Sauteed Apples:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 apples (honey crisp, gala, pink lady) unpeeled and thickly sliced
  • 1 tablespoon fresh chopped sage
  • 1 teaspoon maple syrup
  • 1/4 teaspoon salt
  • splash cider


  1. Marinate pork: place the first 6 ingredients in a sealable bag, refrigerate and let marinate for at least 2 hours and up to 24 hours. The longer the better. Bring to room temperature before grilling.
  2. Make the pan sauce. In a medium pan, saute shallot over medium heat in butter until tender. Add cider, chicken stock and serrano chili, bring to a simmer, then turn heat to med-low and let simmer uncovered for 20 minutes, or until reduced by half. Add heavy whipping cream. (Don’t use half and half). Stir occasionally, continue to simmer until sauce thickens and turns into a lovely pale golden color, about 15 more minutes. Add salt and cracked pepper to taste (you may not need the salt).
  3. Saute the apples. At the same time, saute apples in butter and olive oil, in skillet over medium heat until golden and tender. Add sage, salt and maple, and a 2 tablespoons of hard apple cider. Once the cider has cooked down, turn off the heat and set the apples aside.
  4. Grill Pork Loin on medium heat, turning often until all sides are seared (about 12 minutes) and nicely charred. Turn grill to low and continue to cook (or place in a 350F oven) until internal temperature reaches 140 F. This is important. Do not overcook– or pork will become dry. Once the internal temp of pork is 140 F, promptly remove from heat and wrap tightly in foil and let rest for 10 minutes before slicing.
  5. Slice pork and place on a platter, spoon apple mixture over and around.  Spoon Pan Sauce over the top or serve it on the side. Garnish with sage leaves.


The Pan Sauce can be made ahead and reheated along with the sauteed apples.


  • Serving Size:
  • Calories: 349
  • Sugar: 21.5 g
  • Sodium: 1169.7 mg
  • Fat: 14.5 g
  • Saturated Fat: 7.1 g
  • Carbohydrates: 27.4 g
  • Fiber: 2.5 g
  • Protein: 25.2 g
  • Cholesterol: 101.4 mg

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  1. This sounded wonderful, so I made it last night for special friends. You would think I was opening a restaurant! Everyone went wild! What a delicious and special dish this is! Thank you!

    1. Awesome to hear Janet! Thanks so much for circling back and rating these for us!

  2. Question: I have a 4lb pork loin (not tender loin). Should I cut it into chops for this grill recipe? Or should I sear and roast in the oven?


    1. Hi Maria- sorry for the delay. I think you could get away with grilling it whole- it is a fairly tender cut- it would just take longer and slower, maybe at a lower heat? Or sear and roast- that always works!

  3. I just tried this tonight and it was amazing! My whole family loved it. We left out the serrano pepper just in case I over did it. I also made one of your salads for lunch. I can’t wait to keep trying more of your recipes.

    Thank you so much

  4. I’ll be making this sometime this week. It sounds absolutely amazing!!! Have you tried using any other kind of peppers? I’m quite a spice addict but I don’t want to ruin it by using the wrong peppers!

  5. How many people does this recipe serve? I’m excited to make it! I didn’t see this anywhere, sorry if I’ve missed it!

  6. Sound excellent. I’m wondering if any of these steps can be done ahead; for example, could I make sauce and apples in advance and reheat later?

    1. I’m planning to make this for a dinner party in a few days, serving with your Butternut Squash lasagna and Pear Gorgonzola salad with fig dressing. Could I sub regular ol’ apple cider for hard cider?

      1. Yes, I think that should be fine. Taste and maybe add 1-2 drops of acid ( AC Vin) at the end, if needed.

  7. Lately every time I see an image that grabs I end up here. You are quickly becoming an addiction. GREG

    1. Yes , you are addicting ! I first discovered you when I Googled Berebere . I love your Ethiopian Lentils . I also love your Creamy Poblano Enchiladas with Chicken ! I logged on tonight to check out your Posole Verde Soup so I could gather my ingredients and harvest the rest of my wonderful Poblanos from the garden before the first frost . And then , I see this awesome new Pork Loin recipe ? So , Posole first , Pork Loin second and then I might finally get to make the Rosemary Chicken Lasagna ! Thank you for the wonderful recipes !

  8. The looks delicious and the photography is so lovely. It looks like Fall! I have a question-what exactly is hard cider? And is there one you recommend? Thanks, Kate

  9. This is fantastic wedding food Sylvia! Pork with fruit is one of my top combinations, and you’re so absolutely right about the three tips!

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