Red Wine, Apple and Park Hill Pork Tenderloins Recipe
- 2 (4 to 6 oz.) pork tenderloins
- 2 Tbsp. Park Hill Maple Pepper, divided
- 2 Gala apples, cored and sliced
- 2 1/2 cups red wine
- 2 Tbsp. maple syrup
- 2 Tbsp. soy sauce
- 1/4 tsp. Supreme Saigon Cinnamon
- 1/4 tsp. Ground Rosemary
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Sprinkle pork tenderloins with 1 Tbsp. Park Hill and set aside. Preheat grill to 450 degrees or medium-high heat. In a shallow saucepan on the stove, add red wine, maple syrup, soy sauce, cinnamon, rosemary, and remaining Park Hill. Bring mixture to a boil and reduce liquid to 1/3 of the original volume. While sauce is reducing, start grilling pork tenderloins. Grill for 7 to 10 min. per side, or to desired doneness. Place pork on a plate, cover, and let rest. While it rests, grill apple slices for 2 min. per side. On a plate, lay a bed of apple slices, top with pork, and cover with red wine sauce to serve.
Great with mashed potatoes and grilled asparagus.