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1
About 2-4 hours before you plan to grill the pork, place the tenderloins in a plastic bag.
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2
add the cider, vinegar, brandy, oil and mustard and refrigerate.
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3
combine the sage, chile, salt, pepper, and garlic powder in a small bowl.
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4
about 30 minutes before grilling, take the pork from the refrigerator and drain the marinade into a small saucepan.
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5
coat the pork with a thin layer of the mixed spices, reserving about 1 t of the mixture, and let the pork sit, covered at room temperature.
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6
over high heat, boil the marinade vigorously for several minutes until reduced by half.
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7
keep the liquid warm.
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8
on an outdoor grill, fire up enough charcoal to form a single layer of coals beneath the meat.
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9
at the same time, put a few handfuls of mesquite chips or beans in water to soak.
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10
when the charcoal is covered with gray ash, scatter the wood chips or beans over it and place the meat directly over the fire.
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11
grill the tenderloins, partially covered with the grill's lid (damper open), to trap some of the mesquite smoke.
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12
turn the tenderloins once or twice to ensure even cooking.
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13
grill till the tenderloins' internal temperature is 155-160, about 12-14 minutes.
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14
let the meat sit at room temp, tented with foil.
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15
pell and slice the apples thin.
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16
warm the butter in a skillet over medium heat and saute the apples till softened.
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17
add the reduced marinade and the remaining spice mixture and simmer till the apples are tender.
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18
(Add brown sugar if desired, if too tart tasting.
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19
).
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20
adjust seasonings if necessary.
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21
slice the pork into medallions and arrange it on a platter, surrounded by the apples and garnished with sage sprigs, if desired.
