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Pork Tenderloin With Tangy Applesauce

1 clove garlic, peeled
1/4 cup tamari
1/4 cup currant jelly
2 tablespoons medium dry sherry
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1 inch fresh gingerroot, peeled and cut into 1/4-inch slices
2 pounds pork tenderloin, any visible fat removed
1 1/2 pounds apples, peeled, cored and diced
1/4 cup granulated sugar
1/4 cup water
1 vanilla bean, split in half lengthwise
1 cinnamon stick
2 tablespoons prepared horseradish

1. In a food processor fitted with a metal blade, process garlic until chopped. Add tamari, currant jelly, sherry, mustard and thyme; blend well. Add gingerroot but do not process.
2. Place pork in a nonmetal dish or 1-gallon resealable plastic bag. Pour marinade over top, turning to coat both sides. Cover or seal and refrigerate several hours or overnight, turning pork at least once.
3. Place apples in a medium saucepan over moderately low heat; add sugar, water, vanilla bean and cinnamon stick. Cover and cook 25 minutes, stirring occasionally. Cool to room temperature. Remove cinnamon stick and add horseradish; blend well. Refrigerate, covered, until ready to serve. (Can be made the night before.)
4. Remove pork from dish, reserving marinade. Preheat grill and coat rack with nonstick vegetable spray.
5. Place pork on grill and sear for 1 minute each side. Cover grill and cook 15 to 18 minutes, or until a meat thermometer registers 150 to 155°F, turning pork every 5 minutes. Allow pork to sit for 5 minutes before carving into thin slices. When ready to serve, divide pork slices among dinner plates and accompany each serving with Tangy Applesauce.

Makes 6 servings.