Ingredients
1 Pork Tenderloin
Dried Thyme, Marjoram, Rosemary, Oregano, Sage & Sea Salt
Olive Oil (enough to coat tenderloin)
For Basting
1/3 Cup Olive Oil
1/3 Cup Balsamic Vinager
1/3 Cup Maple Syrup
2 Tablespoons Italian Seasoning
1 Pineapple, 3 Fresh Peaches, 3 Granny Smith Apples all cut for grilling
1 Tablespoon Sugar
1/2 cup Apple Juice
1/2 cup Currants
1/2 cup Hellmans Mayonaise
1/4 cup Diced Grilled Pineapple
1 TBS Dried Tarragon (or 2 TBS fresh, chopped)
Preparation
Preheat grill.
Coat Tenderloin with olive oil and rub with herbs. Reduce heat on grill and place tenderloin on one side of grill. Char each side (about 4 minutes each)
Toss cut fruit pieces with 1/4 sugar
Grill fruit along with tenderloin until slightly chard, then remove from grill. Dice (reserve 1/4 cup of pinapple for sauce)and toss with currants and apple juice in a bowl.
When tenderloin is chard on all sides remove from grill and cut into 1 inch steaks. Return steaks to grill and coat(brush on) with Maple Sauce (about 2 minutes each side).
Transfer tenderloin steaks to platter (can be dressed with fresh greens) and adorn with fruit chutney.
To make mayonaise dressing, combine mayo, tarragon and pineapple and serve in a bowl on the side.
