- 1 whole pork tenderloin, approximately 1 pound
- 2 cups apple cider
- 2 tablespoons lemon juice
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon vegetable oil
- 2 teaspoon olive oil
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- ½ cup white wine
- 1 ½ cups cream
- 1 tablespoon tomato paste
- 2 chopped roasted Hatch Chiles (hot or medium), (roasted jalapeños can be substituted)
- 1 cup slit cherry or grape tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 tablespoon chopped fresh parsley
Trim the pork tenderloin of excess fat and silver skin.
Put the apple cider, lemon juice, salt, garlic powder, onion powder into a 1-gallon resealable bag and shake a bit to dissolve the salt and mix thoroughly. Ease the pork tenderloin into the bag. Press to remove the air, seal and place in a container to contain any leaks. Marinate in the refrigerator overnight or for six hours.
Remove the tenderloin from the refrigerator and allow to sit at room temperature prior to grilling.
Meanwhile make the Hatch Chile Cream Sauce.
Heat a sauté pan and add the olive oil until hot. Add the shallots and garlic; sauté for one minute and add the white wine. Reduce by half and add the cream, tomato paste, Hatch Chiles, tomatoes, salt and pepper. Allow sauce to thicken, turn off heat and cover.
Preheat the grill or charcoals. Brush the grate with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Cover and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the tenderloin reaches an internal temperature of 140o F.
Bring sauce back to temperature and serve by slicing the tenderloin one-quarter to one-half an inch thick, spoon the sauce over the slices and garnish with the chopped parsley.