Who says you have to turn your grill off when it gets colder? Apples, BBQ and pork — perfect late fall/early winter flavor combination with just a hint of summer.
Short on time? Cook the apples, onions, and bacon the night before and warm the sauce just before serving.A fun and easy way to jazz up your favorite store-bought barbeque sauce.
This main dish pairs beautifully with roasted brussells sprouts.
- 2-3 pounds pork tenderloin (fat trimmed)
- 1 gala apple (cored and cubed)
- 1 granny smith apple (cored and cubed)
- 1 yellow bell pepper (1/4 inch chop)
- 1/2 large red onion (1/4 inch chop)
- 2 dried chipotle peppers (whole)
- 1/4 pound thick-cut bacon (chopped and cooked)
- 6 garlic cloves (diced)
- 1/4 cup apple cider vinegar
- 2 1/2 cups BBQ sauce (your favorite store brand)
- 1/4 cup honey
- 1 tablespoon worcestershire sauce
- 1/4 cup fresh sage (chopped)
- 1-2 tablespoons extra virgin olive oil
- In a small bowl, mix the sage, garlic, olive oil and salt and pepper. Once combined pour it over the pork tenderloin, making sure to cover the entire piece. Allow the pork to marinate for 4-6 hours.
- In a large pot add the remaining wet ingredients with the bacon, apples, peppers and onion. Cook on med-low heat for 30-40 mins, until the apples have become soft.
- Prep for grilling while the apples cook. Pull the meat out of the fridge at least 30 minutes before you plan to grill. To heat the grill, set all burners to high. Using a charcoal grill? Direct heat is the way to go.
- Place the tenderloins on the grill on direct heat for 5-8 minutes per side, depending on thickness.
- Once the pork has been turned over, cook for an additional 5-8 minutes.
- When the tenderloins have reached the desired doneness, remove from the grill and let the meat rest for 5 minutes.
- Slice the meat in 1/2 inch slices and place them on a serving platter. Before serving ladle the apple-bacon BBQ sauce over the pork and enjoy!
- (Although the recipe says it only takes about 55 minutes to make the meat, remember you want to marinate it at least 4-6 hours before cooking!)
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Photography by Laura Black