Grilled Pork Tenderloins with Rich Honey Port Sauce

Grilled Pork Tenderloins with Rich Honey Port Sauce

YIELD: Makes 6 servings


1 1/2 lbs. - boneless pork tenderloin

2 T - olive oil

1 T - kosher salt

1 1/2 cups - port wine

1 cup - orange juice

1 cup - dried apricots, cut into quarters

1/3 cup - honey

1/4 cup - green onion, minced

2 T - cider vinegar

1 tsp. - crushed dried rosemary leaves


Rub pork with olive oil and kosher salt; place in large bowl.

Combine remaining ingredients in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes.

Place pork in shallow baking dish; pour hot marinade over pork. Cover and refrigerate several hours.

Remove pork from marinade; reserve marinade. Grill, covered, over medium-hot coals, basting frequently with marinade, about 15 to 20 minutes or until meat thermometer registers 155 to 160°F. Remove from grill. Cover and keep warm 15 minutes. Reserve all juices.

Heat reserved marinade to a boil over medium heat; simmer 5 minutes. Add reserved pork juices and simmer 2 minutes more.

To serve, slice pork loin and arrange on plates. Pour warm sauce over pork.