Makes 4-6 Servings
1 tbsp butter
1/3 cup finely minced shallots
2 tbsp grated gingerroot
1 tsp minced garlic
1/3 cup apple jelly
3 tbsp Dijon mustard
2 tbsp cider vinegar
1/4 tsp salt and pepper
1/4 cup light sour cream
2 pork tenderloins (12 oz each)
Salt and ground pepper
1. Before grilling pork, get all of the sauce ingredients ready so you can whip up the sauce while the cooked pork is resting.
2. Preheat grill to medium-high heat. Sprinkle pork with salt and pepper. Place pork on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill pork for about 16 minutes, turning occasionally. The outside should be nicely browned and the center should have just a trace of pink. Transfer pork to a plate, cover with foil, and let rest while you make the sauce. (You could also roast pork in the oven: Brush pork lightly with olive oil, then sprinkle with salt and pepper. Roast at 350°F for about 40 minutes.)
3. To make sauce, melt butter in a small, non-stick skillet over medium high heat. Add shallots, gingerroot, and garlic. Cook and stir until shallots begin to soften, about 2 minutes. Be careful not to burn them.
4. Add apple jelly, Dijon mustard, vinegar, salt and pepper. Mix well. Cook and stir for 3 minutes, until jelly completely melts and sauce begins to thicken. Reduce heat to low if it's bubbling too much. Remove from heat and stir in sour cream.
5. To serve pork, slice it thinly and arrange on a small platter. Drizzle sauce over pork.
Recipe taken from