Mix together all ingredients for marinade in a bowl. Slice the pork lengthwise into halves or quarters, depending on size.
Marinate the pork for at least one hour or overnight, either in a dish tightly covered with plastic wrap or in a ziplock bag. When ready to grill, reserve some of the marinade for grill basting and pour the remainder into a small bowl for use in the pan sauce.
Pan sauce + tenderloin
Grill the pork tenderloin until it reaches an internal temperature of 150 F, about 10-20 minutes depending on the size of the tenderloin and the temperature at which you like to grill.
While the tenderloin is grilling, make the pan sauce. Heat the oil in a medium-sized heavy-bottomed fry pan and sauté the shallot. When the shallot is soft, add the chicken stock and heat to very warm, then add in the remaining ingredients, including the reserved marinade. Bring to a boil, then simmer on low.
When the pork is cooked, let it rest for 5 to 10 minutes, then slice and add to the pan, stirring to coat with the sauce.
Serve the pork and apples drizzled with sauce garnished with a sprig of fresh thyme.
This recipe uses Frescolio's Mono-Varietal EVOO. You could also substitute this with any of the following: