Grilled Pork Loin with Apples & Sage Recipe
Grilled Pork Loin with Apples, Sage, and a Hard Cider Pan Sauce - a delicious meal inspired by fall flavors! Allow 2-24 hours of marinating time.
How to Make the Best Grilled Pork Loin with Apples & Sage
This grilled pork loin with apples and sage is the ultimate fall dinner that brings together sweet, savory, and herbaceous flavors in perfect harmony. The citrus-maple marinade tenderizes the pork while adding bright notes that complement the rich hard cider pan sauce beautifully. It’s an impressive dish that’s surprisingly simple to prepare.
The real star of this recipe is the combination of components working together. The caramelized apples with fresh sage provide a natural sweetness and earthy depth, while the creamy hard cider sauce ties everything together with a subtle boozy warmth. Each bite offers a delicious contrast of textures and flavors that will have everyone asking for seconds.
Plan ahead for the marinating time—while two hours will work, letting the pork sit overnight truly elevates this dish to restaurant quality. Serve with crusty bread to soak up every last drop of that incredible pan sauce, or pair with roasted root vegetables for a complete autumn feast.
Grilled Pork Loin with Apples & Sage
Grilled Pork Loin with Apples, Sage, and a Hard Cider Pan Sauce - a delicious meal inspired by fall flavors! Allow 2-24 hours of marinating time.
Ingredients
Pork Marinade
Hard Cider Pan Sauce
Sauteed Apples
Instructions
Marinate the Pork
- Place the pork tenderloin, lime juice and zest, orange juice and zest, maple syrup, garlic, and salt in a sealable bag. Refrigerate and let marinate for at least 2 hours and up to 24 hours. The longer the better.
- Bring the pork to room temperature before grilling.
Make the Hard Cider Pan Sauce
- In a medium pan, saute shallot over medium heat in butter until tender.
- Add cider, chicken stock and serrano chili, bring to a simmer, then turn heat to medium-low and let simmer uncovered for 20 minutes, or until reduced by half.
- Add heavy whipping cream (don't use half and half as it will curdle). Stir occasionally, continue to simmer until sauce thickens and turns into a lovely pale golden color, about 15 more minutes. Add salt and cracked pepper to taste.
Saute the Apples
- At the same time as the sauce, saute apples in butter and olive oil in a skillet over medium heat until golden and tender.
- Add sage, salt, maple syrup, and 2 tablespoons of hard apple cider. Once the cider has cooked down, turn off the heat and set the apples aside.
Grill the Pork
- Grill the pork on medium heat, turning often until all sides are seared (about 12 minutes) and nicely charred.
- Turn grill to low and continue to cook (or place in a 350F oven) until internal temperature reaches 140F. This is important - do not overcook or the pork will become dry.
- Once the internal temp of pork is 140F, promptly remove from heat and wrap tightly in foil. Let rest for 10 minutes before slicing.
Serve
- Slice the pork and place on a platter. Spoon apple mixture over and around the pork.
- Spoon the pan sauce over the top or serve it on the side. Garnish with fresh sage leaves.
Notes
- The marinade time of 2-24 hours is essential for maximum flavor - don't skip this step.
- Use heavy whipping cream, not half and half, as it will curdle in the sauce.
- Internal temperature of 140F is key - the pork will continue to cook while resting.
- Honey crisp, gala, or pink lady apples work best as they hold their shape when cooked.
