- 1 cup MUSSELMAN’S® Apple Butter
- 2 Tablespoons Vidalia onion, finely chopped
- ¼ cup Dijon mustard
- ¼ cup Dry white wine or white cooking wine
- 1 Salt and pepper, to taste
- 2 Boneless pork tenderloins, trimmed (between 1 and 1 1/2 pounds each)
In a medium bowl, whisk together the apple butter, onion, mustard, and wine. Season with salt and pepper.
In a small sauce pan, bring apple butter mixture to a boil, stirring constantly. Set aside a few Tablespoons of the glaze to drizzle on the cooked meat before serving.
Preheat grill to medium high.
Brush pork with oil and season with salt and pepper. Over direct heat, brown the tenderloin on all sides, about 5 minutes total.
Brush meat with glaze and, if grill allows, move to indirect heat. Turn every 5 to 6 minutes to prevent glaze from scorching, brushing occasionally with additional glaze.
Cook meat to an internal temperature of 160°F (cooking time will vary from 25 to 40 minutes, based on thickness of tenderloins and type of grill).
Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with reserved glaze, and serve immediately.