1 12-ounce bottle Lawry's Hickory Marinade with Apple Cider, divided
1 21-ounce can apple pie filling or topping
2 1/2 pounds pork tenderloin
Servings: 8
1. Combine 2 tablespoons Hickory Marinade with apple pie filling; set aside. Reserve 1/4 cup marinade. Place pork tenderloin in resealable bag and pour in remaining Hickory Marinade. Marinate in refrigerator at least 30 minutes.
2. Remove from marinade and discard liquid. Grill pork until internal temperature reaches 150ºF, about 35 minutes. Brush pork with reserved marinade during cooking. Let stand 10 minutes before slicing. Warm apple mixture and drizzle over pork slices.
Makes 6 to 8 servings
Notes: TIPS: Various flavored apple sauces also work well. Try chunky apple sauce with brown sugar and cinnamon or cranberry apple sauce.
1 21-ounce can apple pie filling or topping
2 1/2 pounds pork tenderloin
Servings: 8
1. Combine 2 tablespoons Hickory Marinade with apple pie filling; set aside. Reserve 1/4 cup marinade. Place pork tenderloin in resealable bag and pour in remaining Hickory Marinade. Marinate in refrigerator at least 30 minutes.
2. Remove from marinade and discard liquid. Grill pork until internal temperature reaches 150ºF, about 35 minutes. Brush pork with reserved marinade during cooking. Let stand 10 minutes before slicing. Warm apple mixture and drizzle over pork slices.
Makes 6 to 8 servings
Notes: TIPS: Various flavored apple sauces also work well. Try chunky apple sauce with brown sugar and cinnamon or cranberry apple sauce.
