How to Make Grilled Pork Loin
The grill is nice because it gives it a nice smokiness.
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.
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.
Slice the pork loin, arrange the apple and sage mixture around and spoon the flavorful Pan Sauce over top.
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Grilled Pork Loin with Apples & Sage
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.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4
- Category: pork, main
- Method: grilled
- Cuisine: American
Ingredients
- 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
- 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
Instructions
- 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.
- 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).
- 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.
- 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.
- 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.
Notes
The Pan Sauce can be made ahead and reheated along with the sauteed apples.
Nutrition
- 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
Keywords: Grilled Pork Loin
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
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!
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!
Serves 4….Sorry about that!
Perfect. Thanks!
LOVED THIS RECIPE. GREAT FALL DINNER. MADE A FENNEL, APPLE, ROASTED WALNUT, SALAD WITH A FENNEL VINAGRETTE. NICE GLASS OF WINE TO ACCOMPANY -GREAT HIT.
Oh so good to hear! glad you enjoyed!!
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?
Yes!
Lately every time I see an image that grabs I end up here. You are quickly becoming an addiction. GREG
Thanks Greg!
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 !
Thanks Diane!
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
Hard Cider is the kind with alcohol in it 🙂
Can’t wait to try this recipe! Gorgeous photos!!
Thanks Johnny!!
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!