Prep 15 minutes Soak: 1 hour (plank)
Grill 18 minutes
Stand 5 minutes Makes 4 servings
FOR APPLE-SAGE GLAZE:
1⁄2 cup frozen apple juice concentrate, Tree Top®
2 tablespoons packed brown sugar, C&H®
1 tablespoon cider vinegar, Heinz®
1 teaspoon bottled crushed garlic, Gourmet Garden®
1⁄2 teaspoon dried whole sage leaves
1⁄4 teaspoon pumpkin pie spice, McCormick®
Pinch red pepper flakes, McCormick®
FOR SEASONED PORK:
1 1⁄2 pounds pork tenderloin, trimmed
2 teaspoons Montreal steak seasoning, McCormick® Grill Mates®
Fresh sage (optional)
1. Soak a hickory grilling plank in water for 1 hour. Set up grill for direct cooking over medium-high heat (see page 17). For Apple-Sage Glaze, in a saucepan, combine juice concentrate, brown sugar, vinegar, garlic, dried sage, pumpkin pie spice, and red pepper flakes. Bring to a boil over medium-high heat. Reduce to simmer, stirring constantly until sugar dissolves; set aside.
2. For Seasoned Pork, sprinkle pork with steak seasoning. Place soaked plank on hot grill; cover grill for 3 minutes, turning plank every minute. Place pork on plank; brush with glaze. Cover grill. Cook for 10 minutes, brushing with glaze every 5 minutes. Cook for 8 to 10 minutes more or until slightly pink in center and juices run clear (155 degrees F). Remove pork from grill; let stand for 5 minutes. Meanwhile, return remaining glaze to boiling. Slice pork. Serve hot drizzled with hot Apple-Sage Glaze. Top with fresh sage (optional).
Preheat oven to 375 degrees F. Prepare Apple-Sage Glaze and pork as directed. For a smoky flavor, add 1 to 2 drops liquid smoke (Wright’s®) to glaze. Roast in oven for 20 to 25 minutes or until slightly pink in center and juices run clear (155 degrees F), brushing with glaze every 5 minutes. Return remaining glaze to boiling. Serve as directed.