Pork Tenderloin with Tangy Applesauce
Asian flavors permeate this marinated and grilled pork tenderloin served with a vanilla-scented applesauce with a pungent kick of horseradish.
1 clove garlic, peeled
1/4 cup tamari sauce (or use soy sauce)
1/4 cup currant jelly
2 tablespoons medium dry sherry
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1-inch fresh gingerroot, peeled and cut into 1/4-inch slices
2 pounds pork tenderloin, any visible fat removed
1 1/2 pounds apples, peeled, cored and diced
1/4 cup granulated sugar
1/4 cup water
1 vanilla bean, split in half lengthwise
1 cinnamon stick
2 tablespoons prepared horseradish
- For Pork Tenderloin: In a food processor fitted with a metal blade, process garlic until chopped. Add tamari, currant jelly, sherry, mustard and thyme; blend well. Add gingerroot but do not process.
- Place pork in a nonmetal dish or 1-gallon resealable plastic bag. Pour marinade over top, turning to coat both sides. Cover or seal and refrigerate several hours or overnight, turning pork at least once.
- Remove pork from dish, reserving marinade. Preheat grill and coat rack with nonstick vegetable spray.
- Place pork on grill and sear for 1 minute each side. Cover grill and cook 15 to 18 minutes, or until a meat thermometer registers 150 to 155°F (approximately 65°C), turning pork every 5 minutes.
- Allow pork to sit for 5 minutes before carving into thin slices.
- When ready to serve, divide pork slices among dinner plates and accompany each serving with Tangy Applesauce.
- For Tangy Applesauce: Place apples in a medium saucepan over moderately low heat; add sugar, water, vanilla bean and cinnamon stick. Cover and cook 25 minutes, stirring occasionally. Cool to room temperature. Remove cinnamon stick and add horseradish; blend well. Refrigerate, covered, until ready to serve. (Can be made the night before.)
Makes 6 servings.