Pork Tenderloin with Grilled Apple Disks
We like to grill juicy, tender pork with a rich molasses and honey mixture. And nothing complements this pork tenderloin like grilled apple disks with cinnamon. Enjoy this decadent main dish with a light, crisp side any time of year, but we especially love to serve it in Fall.
Total cook time
- 1/4 cup raw honey
- 2 tablespoons molasses
- 2 cloves garlic (minced)
- 1 teaspoon ground ginger
- 1 pound lean pork tenderloin
- 2 large Granny Smith apples (sliced horizontally into 1/2 inch disks)
- 1 teaspoon ground cinnamon
Preheat grill to medium-high (450º-475º). In a small bowl whisk together honey, molasses, garlic and ginger. Set aside.
Place pork onto center of grill, close lid and cook for 15-20 minutes or until internal temperature of 145º is reached, turning tenderloin and brushing on honey mixture every 4 minutes.
On a cutting board, slice apples horizontally into ½-inch disks and sprinkle with cinnamon. During the last 4-5 minutes of cooking the pork, place apples on grill beside tenderloin and grill about 2 minutes per side or until they have good grill marks but are not overly soft.
Remove tenderloin, tent with aluminum foil and let rest 10 minutes (tenderloin should reach 155º before serving).
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.