 | | Directions |
- Place 2 pork tenderloins in a 9- x 13-inch baking dish.
- Cut slits across the top of each tenderloin at 1-inch intervals 1/2-inch deep.
- Pour beer over loins.
- Sprinkle sliced onion and apple over all.
- Sprinkle sage, oregano, salt and pepper over the top of all.
- Mix together the mustard and olive oil in a small bowl.
- Coat the top of each tenderloin with the mustard mixture.
- Cover and refrigerate for 60 minutes.
- Heat grill to medium.
- Place tenderloins directly on grill and grill for 10 minutes on each side.
- Place onions and apples in a grill pan and grill for 10 minutes or until the onions are soft and the apples have grill marks.
- Remove the tenderloins from the grill and allow to rest for 10 minutes before slicing.
- Slice and serve with the onions and apples on the side.
Note: Use a meat thermometer to check the doneness of the meat. The internal temperature of the tenderloins should reach 160° F after the resting period. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: 9- x 13-inch baking dish
Servings: 10
|  | | Ingredients | | - | | 2 pork tenderloins - 1 pound each |
| - | | 1 bottle of beer - any variety |
| - | | 1 onion - medium and sliced thin |
| - | | 8 sage leaves - chopped |
| - | | 2 sprigs oregano - fresh, leaves removed and chopped |
| - | | 1 apple - peeled, cored and sliced thin |
| - | | 1/3 cup Dijon mustard |
| - | | 1/4 cup olive oil |
| - | | salt and pepper to taste |
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