Apple Grilled Cider Pork Tenderloin Recipe

Prepare marinade

In a medium bowl whisk together apple cider, apple cider vinegar, brown sugar, Dijon mustard, soy sauce, smoked paprika, minced garlic, fresh thyme, kosher salt, black pepper and neutral oil until sugar dissolves.

Marinate pork

Trim silver skin from the pork tenderloin and pat dry. Place pork in a resealable bag or shallow dish and pour half of the marinade over it (reserve remaining marinade for basting). Seal and refrigerate for 1 to 4 hours (minimum 1 hour).

Bring to room temperature

Remove pork from fridge 30 minutes before grilling to come closer to room temperature for even cooking.

Grill pork

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly. Remove pork from marinade and pat lightly—brush both sides with reserved marinade. Grill pork 12–15 minutes total, turning every 3–4 minutes to develop an even crust and occasional basting with marinade. Use an instant-read thermometer: remove when internal temperature reaches 140°F (60°C) — carryover will bring it to safe 145°F.

Rest pork

Transfer pork to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing to retain juices.

Prepare potatoes

If potatoes are small, leave whole; if larger, cut into 1-inch chunks. Parboil in salted water for 6–8 minutes until just tender but not falling apart. Drain and let steam dry for a few minutes.

Make batter

In a bowl mix cornmeal, flour, baking powder, smoked paprika, salt and pepper. Stir in buttermilk until a thick batter forms. Fold in chopped cooked bacon if using. Add parboiled potatoes and gently toss to coat — the mixture should cling but not be soupy.

Shallow-fry potatoes

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add coated potato pieces in a single layer (work in batches) and fry 3–4 minutes per side, turning carefully, until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate and season with a pinch of coarse sea salt.

Combine remoulade

In a bowl combine julienned celery root, sliced celery, mayonnaise, Dijon mustard, chopped capers, lemon juice, minced parsley, salt and pepper. Toss to coat evenly. Chill for at least 15 minutes to let flavors meld; adjust seasoning to taste.

Char apple slices

Brush apple slices with olive oil and place on the hot grill for 30–45 seconds per side until light grill marks appear. Remove and keep warm.

Slice pork

Slice the rested pork tenderloin into 1/2-inch medallions. Sprinkle coarse sea salt and a grind of black pepper over the slices.

Plate components

On each plate place a spoonful of celery & celery root remoulade to one side, arrange a portion of smoky Bocon potatoes beside it, and fan 4–5 pork medallions overlapping. Tuck a couple of grilled apple slices next to the pork and garnish with fresh thyme sprigs. Spoon any reserved warm marinade reduced (optional) over pork for extra gloss — to reduce: simmer reserved marinade in a small saucepan for 3–4 minutes until slightly thickened and safe to use.