This Grilled Pork Tenderloin with Apples and Sage is a beautiful fall dinner! Citrus-maple marinated pork is grilled until juicy and tender, then served with buttery sautéed apples and a luscious hard cider pan sauce. Elegant enough for entertaining, yet surprisingly simple to make.
Sweet apples, fragrant sage, and a silky hard cider sauce make this Grilled Pork Tenderloin a celebration of fall flavors. The pork marinates in fresh citrus and maple syrup before being grilled until beautifully charred and juicy, then sliced and served with buttery sautéed apples.
This meal is usually the last thing I grill before I shut the grill down for the season. And I’ll be upfront: I’m not a huge pork person, but I love making this meal when apples are at their peak.
It feels elegant and a little indulgent, yet the ingredients are simple, and the preparation is surprisingly straightforward. The secret is not overcooking the pork, and I’ll show you how to get it just right!
Why You’ll Love This Grilled Pork Tenderloin
- Juicy, tender, and full of flavor. A simple citrus-maple marinade infuses the pork with bright, balanced flavor, while grilling gives it a beautiful smoky char.
- Perfect for fall. Sweet sautéed apples, fresh sage, and a rich hard cider sauce bring together some of autumn’s most delicious flavors.
- Elegant enough for entertaining. This is a beautiful dish to serve guests, especially when the sliced pork is arranged with the golden apples and drizzled with sauce.
- Easy to prepare ahead. Marinate the pork overnight and prep the sauce ingredients in advance, leaving less to do before dinner.
Pork Tenderloin Ingredients
- Pork tenderloin: A lean, long, and slender cut of pork that grills beautifully. Look for a whole pork tenderloin, about 1 1/2 pounds. Do not confuse it with pork loin- you want the tenderloin which is much smaller.
- Fresh lime and orange: The juice and zest brighten the marinade and balance the sweetness of the maple syrup.
- Maple syrup: Adds a subtle sweetness to the marinade and helps balance the tart citrus. A little also enhances the sautéed apples.
- Garlic: Adds savory depth and aromatic flavor to the marinade.
- Salt: Seasons the pork and brings out the natural sweetness of the apples.
- Butter and olive oil: Add richness to the pan sauce and help the apples sauté until tender and golden.
- Shallot: Creates a sweet, savory foundation for the cider cream sauce. A little finely diced onion works in a pinch.
- Hard apple cider: Gives the sauce its distinctive tangy, apple-forward flavor. Regular apple cider can be substituted, though the sauce will be sweeter.
- Chicken stock: Adds savory depth and balances the sweetness of the cider. Vegetable broth works as a substitute.
- Serrano chili: Adds a gentle kick of heat to the sauce. Remove the seeds for less heat, or omit for a milder version.
- Heavy whipping cream: Creates a rich, silky pan sauce. Avoid half-and-half, which can curdle when reduced.
- Fresh apples: Honeycrisp, Gala, or Pink Lady apples hold their shape beautifully when sautéed. Leave the skins on for extra color and texture.
- Fresh sage: Adds an earthy, aromatic flavor that pairs beautifully with pork and apples. Fresh thyme is another delicious option.
- Black pepper: Adds a little warmth and rounds out the flavors.
How to Make Pork Tenderloin
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: Leave the apples unpeeled and sliced. Sauté in a little butter with fresh sage until tender- the perfect complement to pork tenderloin.
Make the Creamy Cider 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.
Don’t try subbing half-and-half; it will separate. Salt the sauce at the very end; depending on how much the stock reduces and concentrates, you may not need much.
Grill the Pork Tenderloin: The pork is grilled on high heat until the internal temp reaches 140F, then wrapped in foil and rested for 10 minutes. You can also pan sear all sides in a large skillet.
Slice the pork loin, arrange the apple and sage mixture around and spoon the flavorful Pan Sauce over top.
If you are more of a lean eater, leave the sauce on the side, but at least try a small spoonful. 🙂
Chef’s Tips
- Use pork tenderloin, not pork loin. Pork tenderloin is a long, narrow, lean cut that cooks quickly. Pork loin is larger and requires a different cooking method and timing.
- Marinate ahead. The citrus-maple marinade gives the pork wonderful flavor. Marinate in the refrigerator, following the timing in the recipe card, rather than leaving it at room temperature.
- Don’t overcook the pork. Pork tenderloin is very lean and can dry out quickly. Use an instant-read thermometer and cook until the thickest part reaches 145°F, followed by at least a 3-minute rest. I prefer resting it for about 10 minutes before slicing.
- Let it rest before slicing. Resting helps the juices redistribute throughout the meat, keeping each slice tender and juicy.
- Choose firm, flavorful apples. Honeycrisp, Pink Lady, or Braeburn apples hold their shape nicely when sautéed. Leave the skins on for color and texture.
- Use heavy cream for the sauce. Just a little creates a lovely, silky finish. Avoid half-and-half, which is more likely to separate when reduced.
- Season the sauce last. As the cider and stock reduce, their flavors become more concentrated. Taste before adding salt so the finished sauce doesn’t become overly salty.
What to Serve with Grilled Pork Tenderloin
This Grilled Pork Tenderloin is especially delicious with cozy fall side dishes. I love serving it over Garlic Mashed Potatoes or Creamy Polenta, both perfect for soaking up the luscious hard cider sauce.
For something lighter, pair it with Roasted Brussels Sprouts, sautéed green beans, or a simple arugula salad with a bright vinaigrette.
Wild rice, Roasted Root Vegetables, or Mashed Sweet Potatoes would also make beautiful accompaniments for a fall dinner party.
Make Ahead and Storage
Make ahead: Marinate the pork in the refrigerator according to the recipe instructions. You can also slice the apples and prepare the sauce ingredients in advance. For the best flavor and texture, grill the pork and sauté the apples shortly before serving.
To store: Refrigerate leftover pork, apples, and cider sauce in airtight containers for up to 3-4 days.
To reheat: Gently warm sliced pork in a covered skillet over low heat with a splash of broth or cider to prevent drying out. Reheat the apples and sauce separately over low heat, stirring frequently.
To freeze: Cooked pork tenderloin can be frozen for up to 2-3 months for best quality. I recommend making the apples and cream-based cider sauce fresh, as their textures may change after freezing.
More Pork Recipes you may like:
- Pulled Pork Tacos with Five spice
- Grilled Balsamic Pork Loin with Strawberry Compote
- Our best 35 Grilling Recipes for Summer
xoxo
Grilled Pork Tenderloin FAQs
How long does it take to grill pork tenderloin?
Pork tenderloin typically takes about 15-25 minutes on the grill, depending on its thickness and the grill temperature. Use an instant-read thermometer rather than relying on time alone. The thickest part should reach 145°F, followed by at least a 3-minute rest.
What’s the difference between pork loin and pork tenderloin?
Pork tenderloin is a small, narrow, very tender cut that cooks quickly over relatively high heat. Pork loin is larger and wider, making it better suited to roasting or slower grilling. They aren’t interchangeable without adjusting the cooking method.
Can I make this pork tenderloin without a grill?
Yes! Sear the pork in a hot, oven-safe skillet until browned on all sides, then finish in a 400°F oven until the internal temperature reaches 145°F. Let rest before slicing.
What apples are best with pork tenderloin?
Firm, sweet-tart apples like Honeycrisp, Pink Lady, or Braeburn are excellent choices. They hold their shape when sautéed and balance the savory pork and rich cider sauce.
Can I substitute apple cider for hard cider?
Yes, regular apple cider can work, although the sauce will be sweeter and won’t have the same fermented flavor. A small splash of apple cider vinegar can help balance the sweetness.
Grilled Pork Tenderloin with Apples & Cider Sauce
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: dinner recipe, entertaining, fall, fall dinner, grill recipe, Main, pork
- Method: grilled
- Cuisine: American
Description
Juicy grilled pork tenderloin with sautéed apples, fresh sage, and a rich hard cider sauce. A flavorful, elegant fall dinner that’s easy to make!
Ingredients
Marinated Pork Tenderloin:
- 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
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 the grill to low and continue to cook (or place in a 350F oven) until the internal temperature reaches 145 F. This is important. Do not overcook– or the pork will become dry. Let rest for 5-10 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
Hi Sylvia, the recipe sounds delicious but I’m confused, the title says pork loin but in the list of ingredients, it calls for por tenderloin
Hi William, it calls for pork tenderloin. Sorry for the confusion. 🙂
Hi Sylvia ~ How can I adapt this recipe to the oven rather than a grill? Would I: slice the pork into “medallions”; sear them; roast in the oven (what temp/how long?); remove and serve with sauce? Thank You! I enjoy and share your recipes abundantly!
Hi Melissa, I would sear the pork loin whole (or halved) in a large skillet, until browned, finish in the oven, until internal temp reaches at least 145F, then slice. 🙂
This was absolutely delicious! Perfect autumn meal. We will be adding it to our rotation!
Glad you enjoyed Jennifer!
This recipe really does beautifully celebrate fall. The apples were especially appreciated. It paired beautifully with your Wild Rice Pilaf.
Sounds like a beautiful meal!
Hi – how would you recommend adapting this to a 5 pound pork loin roast? I want to try this!
Hi Erica, that is a big one! I would triple the recipe, and increase the cooking time, grilling all sides, but finishing it in the oven.
Wow- this was amazing! My husband said to put it on our bi-weekly rotation! Didn’t change a thing and it was bursting with flavor! I normally epically fail cooking pork tenderloin but this recipe made it easy and delicious. Thank you Sylvia!
Great to hear Janessa!
Can I substitute plant based cream for whipping cream?
Haven’t tried it but seems like that should work.
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!
Awesome to hear Janet! Thanks so much for circling back and rating these for us!
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?
Thanks!
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!
This was so good- tender, and flavorful!
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!
Perfect. Thanks!
Serves 4….Sorry about that!
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!
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?
Yes, I think that should be fine. Taste and maybe add 1-2 drops of acid ( AC Vin) at the end, if needed.
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!