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Grilled Sage Pork Tenderloin with Cranberry-Apple Relish

From

August/September 2006

Grilled Sage Pork Tenderloin with Cranberry-Apple Relish

Pork tenderloin presents two basic problems: As the leanest cut on the pig, it easily overcooks, and it is usually sold in a vacuum pack of two unevenly shaped pieces. We found three techniques to deal with these problems for our Grilled Sage Pork Tenderloin with Cranberry-Apple Relish recipe. We cut the tenderloins into pieces for even cooking. To prevent dryness, we used high heat to cook the pork tenderloins very quickly, and removed them from the heat while they were still a little pink in the center. We also removed the thinner tail-end pieces from the grill a bit early to keep them from overcooking. Our Cranberry-Apple Relish recipe relies on vinegar, apple jelly, and a fresh apple for full, robust flavor that delightfully complements the Grilled Sage Pork Tenderloin.

Serves 4

Remove the thinner tail-end tenderloin pieces from the grill earlier to keep them from overcooking.

Ingredients

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