Name: Grilled Sage Pork with Cranberry-Apple Relish
Total time: 30 min
Yield: Serves 4
Ingredients: 3 tablespoons plus ¼ cup apple jelly; 2 tablespoons plus ¼ cup whole grain mustard; 2 tablespoons chopped fresh sage; ¼ teaspoon cayenne pepper; 2 pork tenderloins (1½ to 2 pounds total), cut crosswise into 1½‑inch pieces; 1 teaspoon table salt; ½ teaspoon pepper; ½ cup dried cranberries; ½ teaspoon cider vinegar; 1 large Granny Smith apple, cored and diced

Why This Recipe Works

Fruit is a classic match for pork, so we double up in this recipe, coating the tenderloins with an apple-jelly glaze and then pairing them with a cranberry-apple relish. Cutting the tenderloins crosswise into thick pieces before grilling gives more surface area for the glaze to cling to and caramelize and also helps the pork cook quickly and evenly. We build the glaze from apple jelly loosened with whole-grain mustard, which clings to the meat and browns into a glossy, savory-sweet crust. For the relish, we plump dried cranberries in the microwave with more of the apple jelly and then stir in crisp Granny Smith apple for brightness and crunch.

Before You Begin

Remove the thinner tail-end tenderloin pieces from the grill earlier to keep them from overcooking. We like to serve this with rice pilaf.

Instructions

Combine 3 tablespoons apple jelly, 2 tablespoons whole-grain mustard, 2 tablespoons chopped sage, and ¼ teaspoon cayenne in large bowl. Pat 2 pork tenderloins, cut crosswise into 1½‑inch pieces, dry with paper towels. Sprinkle pork with 1 teaspoon table salt and ½ teaspoon pepper and toss in bowl with jelly mixture.

Combine ½ cup dried cranberries, ½ teaspoon cider vinegar, and remaining ¼ cup apple jelly in bowl. Microwave, covered, until cranberries are plump, about 1 minute. Stir in 1 diced large Granny Smith apple and remaining 1 teaspoon whole-grain mustard and season with salt, pepper, and cayenne to taste.

Grill pork over hot fire until browned and meat registers 135 to 140 degrees, 8 to 12 minutes. Transfer pork to platter, tent with foil, and let rest for 5 minutes. Serve with cranberry-apple relish.