1 - July 29 2018 Made full marinade recipe for only 1 tenderloin, so it made a lot of reduction. Good, with sort of warming Chriztmassy flavour - ok as a summer dish but the holiday connotation makes it seem more suitable for cooler weather. Made adjustments that require testing.
3 Pork Tenderloins, each 3/4 to 1 pound, trimmed
1 cup apple cider
2 tbsp. brown sugar
1/2 tsp. cloves
1 tsp. ground cinnamon
1/4 tsp. ground mace
1/4 tsp. ground cardamom
A good pinch of salt
Black pepper, to taste
- Combine the cider, brown sugar, cloves, cinnamon, mace, cardamom, salt and pepper in a small saucepan and bring to a boil over high heat. Reduce the heat to medium and cook, stirring, for 4 or 5 minutes, or until the flavors blend. Remove from the heat and let cool slightly.
- Put the tenderloins in a shallow glass or ceramic dish and pour the marinade over them. Cover and set aside at room temperature for no longer than 30 minutes, or refrigerate for as long as 4 hours. If they have been refrigerated, let the tenderloins stand at room temperature for about 15 minutes before grilling.
- Prepare a charcoal or gas grill. The coals should be moderately hot to hot.
- Lift the tenderloins from the marinade, reserving the marinade. Grill the tenderloins for 15 to 20 minutes, turning with tongs only once, when the meat releases from the grill, otherwise keeping the lid closed. Grill the tenderloins until cooked through and the internal temperature reaches 150° to 155°F. Let the pork rest for about 10 minutes before slicing; the temperature will rise to 160°F during the resting period.
- While the meat is cooling bring the marinade to a boil then, over a rapid simmer, reduce the volume by half.
- Slice the tenderloin thinly and serve with the reduction drizzled over it.
