Dust the pork loins with 1 tbsp. Park Hill, set aside. Preheat grill to 450 degrees or medium high heat. Grill the apples for 2 minutes per side. Remove and set aside. In a shallow sauce pan on the stove add red wine, soy sauce, rosemary, cinnamon, remaining Park Hill and maple syrup. Over high heat bring mixture to a boil. Reduce liquid to 1/3 the original volume. While the sauce is reducing, start grilling your pork tenderloins. Grill for 7-10 minutes per side, or less for more rare meat. On a plate, lay a bed of apple slices, top with the pork loin, and cover with the red wine sauce.
Great with mashed potatoes and grilled asparagus.