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.
1 boneless pork loin, about 4 pounds, cut in half lengthwise
[I usually use pork tenderloins and do not cut in half]
4 T olive oil
Coarse (kosher) salt [I omit]
Place in a 5 to 6 inch deep bowl or pan [shallower bowl works fine for tenderloin].
Place in a saucepan and heat to simmering.
1 1/2 c port
1 c fresh orange juice
3 T honey
3 T cider vinegar
3 shallots, minced
3 cloves garlic, halved [I mince]
½ c dried apricots [I add later]
8 fresh prune plums, cut in half and pitted [ I add later and if plums are not in season, I use prunes]
2 T chopped fresh Rosemary [or 1 T dried Rosemary]
Salt and pepper to taste
Simmer for 5 minutes, and then pour [ABOUT ½ ] the warm marinade over the pork. Let cool to room temperature. [I cover and put straight in the refridgerator.] 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 145 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.