Grilled Pork Loin with Apples, Sage, and a Hard Cider Pan Sauce

Place the first 6 ingredients in a sealable bag, refrigerate and let marinate for at least 2 hours and up to 24 hours. The longer the better. Bring to room temperature before grilling.

In a medium pan, saute shallot over medium heat in butter until tender. Add cider, chicken stock and serrano chili, bring to a simmer, then turn heat to med-low and let simmer uncovered for 20 minutes, or until reduced by half.

Add heavy whipping cream. Stir occasionally, continue to simmer until sauce thickens and turns into a lovely pale golden color, about 15 more minutes. Add salt and cracked pepper to taste.

Saute apples in butter and olive oil, in skillet over medium heat until golden and tender. Add sage, salt and maple, and a 2 tablespoons of hard apple cider. Once the cider has cooked down, turn off the heat and set the apples aside.

Grill Pork Loin on medium heat, turning often until all sides are seared (about 12 minutes) and nicely charred. Turn grill to low and continue to cook (or place in a 350F oven) until internal temperature reaches 140 F.

Once the internal temp of pork is 140 F, promptly remove from heat and wrap tightly in foil and let rest for 10 minutes before slicing.

Slice pork and place on a platter, spoon apple mixture over and around. Spoon Pan Sauce over the top or serve it on the side. Garnish with sage leaves.