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1. Trim the fat from the tenderloins.
2. Place them in a plastic bag and set in a shallow dish.
3. For the marinade, combine the apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce, and pepper.
4. Pour over the meat and close the bag.
5. Marinate in refrigerator for 30 minutes, turning bag occasionally.
6. In a grill with a cover arrange preheated coals around a drip pan.
7. Drain tenderloins, reserving marinade.
8. Place the tenderloins on grill rack directly over medium-hot coals.
9. Grill for 8 minutes, turning once to brown both sides.
10. Move the tenderloins over the drip pan.
11. Insert a meat thermometer in the center of the thickest tenderloin.
12. Cover and grill for 15 - 20 minutes more, or until meat thermometer registers 160 degrees.
13. Meanwhile, for the sauce, pour the reserved marinade into a medium saucepan.
14. Bring to boiling and reduce heat.
15. Simmer, uncovered, about 8 minutes or until reduced to 2/3 cup.
16. Slice tenderloins across the grain.
17. Serve with the sauce.
18. Garnish with chives.
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