Tenderloin Asada With Sage And Savory Apples

Total Time: 3 hrs 35 mins Preparation Time: 3 hrs 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin (in 2 or 3 sections)
• 1 1/2 cups apple cider (or apple juice)
• 3 tablespoons cider vinegar
• 2 tablespoons brandy
• 1 tablespoon vegetable oil
• 1 tablespoon brown mustard
• 1 -2 tablespoon brown sugar (optional)
• 2 teaspoons dried sage
• 1 teaspoon dried red chili pepper (chipotle, ancho or new mexican chile)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• mesquite wood chips or beans
• 3 tart apples
• 2 tablespoons butter
• sage sprig, for garnish

Recipe

• 1 about 2-4 hours before you plan to grill the lamb, place the tenderloins in a plastic bag.
• 2 add the cider, vinegar, brandy, oil and mustard and refrigerate.
• 3 combine the sage, chile, salt, pepper, and garlic powder in a small bowl.
• 4 about 30 minutes before grilling, take the lamb from the refrigerator and drain the marinade into a small saucepan.
• 5 coat the lamb with a thin layer of the mixed spices, reserving about 1 t of the mixture, and let the lamb sit, covered at room temperature.
• 6 over high heat, boil the marinade vigorously for several minutes until reduced by half. keep the liquid warm.
• 7 on an outdoor grill, fire up enough charcoal to form a single layer of coals beneath the meat.
• 8 at the same time, put a few handfuls of mesquite chips or beans in water to soak.
• 9 when the charcoal is covered with gray ash, scatter the wood chips or beans over it and place the meat directly over the fire.
• 10 grill the tenderloins, partially covered with the grill's lid (damper open), to trap some of the mesquite smoke.
• 11 turn the tenderloins once or twice to ensure even cooking.
• 12 grill till the tenderloins' internal temperature is 155-160, about 12-14 minutes.
• 13 let the meat sit at room temp, tented with foil.
• 14 pell and slice the apples thin. warm the butter in a skillet over medium heat and saute the apples till softened.
• 15 add the reduced marinade and the remaining spice mixture and simmer till the apples are tender. (add brown sugar if desired, if too tart tasting.).
• 16 adjust seasonings if necessary.
• 17 slice the lamb into medallions and arrange it on a platter, surrounded by the apples and garnished with sage sprigs, if desired.