6 to 8 servings
This recipe is adapted from the recipe "Grilled Pork Tenderloin with Port, Plums and Apricots" found in Sarah Leah Chase’s Nantucket Open House Cookbook
Since I don’t like to use marinade that has been over the raw pork for sauce, I have shown in brackets modifications to keep sauce marinade separate. I also tend to do this with smaller pork tenderloins (averaging about 1 pound each), and cut the amount of marinade to correspond with the amount of meat being cooked.
Rather than grilling, I have on occasion cooked the tenderloin in a 350 degree F oven, basting frequently with the marinade, for 20-25 minutes/pound, to an internal temperature of 150 degrees F. At 150 degrees F meat will be pink; cook to 160 for well done.
1 boneless pork loin, about 4 pounds, cut in half lengthwise
[I usually use pork tenderloins and do not cut in half]
4 tablespoons olive oil
Coarse (kosher) salt [I omit]
1 1/2 cups port
1 cup fresh orange juice
3 tablespoons honey
3 tablespoons cider vinegar
3 shallots, minced
3 cloves garlic, halved [I mince]
½ cup dried apricots
8 fresh prune plums, cut in half and pitted [if plums are not in season, I use prunes]
2 tablespoon chopped fresh Rosemary [or 1 T dried Rosemary]
Salt and pepper to taste
Rub the 2 pieces of pork loin all over with the oil and coarse salt [I omit salt]. Place in a 5 to 6 inch deep bowl or pan [shallower bowl works fine for tenderloin].
Place the remaining ingredients [except apricots and plums] in a saucepan and heat to simmering. Simmer for 5 minutes, and then pour [ABOUT ½ ] the warm marinade over the pork. Let cool to room temperature. Cover the bowl and let pork marinate, turning the meat occasionally, in the refrigerator at least 4 hours. [good when you have the time, I often do less]
Prepare charcoal or wood chips for grilling. [Light gas grill.]
When the coals are hot, remove the pork from the marinade and sear a few inches from the heat on all sides until nicely browned. Adjust the grill rack so that the pork is about 4 to 5 inches from the coals. [We use gas grill and adjust temperature rather than rack height, starting on high and reducing to low.] Cover the grill and cook the pork, turning occasionally, to desired doneness, 35 to 45 minutes [20-25 minutes for tenderloin. Meat will keep cooking after it is removed from the grill so if planning to let it sit for any length of time, remove at 150 or 155 degrees.].
[Add apricots and plums to the remaining marinade and] Boil the marinade in a saucepan for just 1 to 2 minutes [about 5 minutes]. Cut the pork into ½ inch thick slices and spoon the warm marinade over the slices.