Grilled Pork Tenderloin With Apple Sage Sauce

• 1 cup apple cider, divided
• 3 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon minced shallot
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh sage leaves, divided
• 1 pork tenderloin (about 1 lb.), cut in half crosswise
• 2 tablespoons butter

1. Prepare a grill for medium heat (350u0b0 to 450u0b0; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Whisk together 1/2 cup cider, the vinegar, oil, shallot, salt, and 1 tbsp. sage in a large bowl. Add pork pieces to bowl and set aside.
2. When grill is hot, remove pork, reserving marinade, and cook, turning occasionally, until an instant-read thermometer inserted in center of meat reads 150u0b0, about 20 minutes total. Transfer to a cutting board and tent with foil to rest.
3. Meanwhile, in a small saucepan, bring marinade and remaining 1/2 cup cider to a boil. Reduce heat and simmer until liquid is reduced by half, 6 to 7 minutes. During last minute, whisk in butter.
4. Cut pork into 1/4-in. slices, drizzle portions with sauce, and sprinkle with remaining sage.
5. Note: Nutritional analysis is per serving.

apple cider, cider vinegar, olive oil, shallot, salt, sage, pork tenderloin, butter

Taken from www.myrecipes.com/recipe/grilled-pork-tenderloin-with-apple-sage-sauce (may not work)