Ingredients
- Rub:
- 2 (1 lb.) park tenderloin
- 2 teaspoons olive oil
- Apple-maple-cognac sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons chopped fresh rosemary
- 1 teaspooon coarse salt
- 1 teaspoon cracked black peppercorns
- 1 teaspoon grated orange peel
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground allspice.
- Apple-Maple-Cognac Sauce:
- 3 tablespoons unsalted butter divided
- 1 medium granny smith apple peeled coarsely chopped 1 small onion chopped
- 1/3 cup plus 2 tablespoons cognac or additional apple juice divided
- 1 cup chicken broth
- 1/2 cup frozen apple juice concentrate thawed
- 1/4 cup pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground cardamom
Preparation
Step 1
Lightly coat pork with oil, place in shallow baking pan. Combine all rub ingredients, coat pork with rub. Cover and refrigerate at least 1 hour or up to 4 hours. Heat grill, oil grill grates. Grill pork, covered, over medium heat or coals 12-15 minutes or until internal temperature reaches 145 degrees, turning once. Remove pork. Cover loosely with foil, let stand 10 minutes before slicing.
Apple-Maple-Cognac Sauce:
Melt 2 tablespoons of butter in medium saucepan over medium heat. Cook apple and onion 4-5 minutes or until apple is softened and onion is translucent. Pour in 1/3 cup of the cognac, cook 30 to 60 seconds or until reduced by half. Puree in food processor until smooth in batches, strain back into saucepan through strainer to eliminiate any small pieces (1/2 cup left). Add remaining ingredients except butter and cognac, boil over medium high heat 10 minutes until lightly thickened and reduced by half, stirring frequently. Remove from heat stir in remaining 1 tablespoon butter until blended. Add remaining 2 tablespoons cognac, bring to a boil. Boil 30 seconds to blend flavors.