Pork tenderloin with apple sauce

Preparation

1. In a large bowl, combine salt, brown sugar, pepper, garlic, onion and apple juice. Add pork tenderloins and marinate for 4 hours.
2. Meanwhile, using a melon baller, scoop out the apple flesh into balls. Place in a bowl and drizzle with half the cider.
3. Preheat barbecue grill to very high temperature. Lightly oil the grill.
4. In a small saucepan, combine the cream, remaining cider and veal stock. Add the rosemary sprig and heat over low heat, stirring often.
5. Thread apple balls onto skewers.
6. Place on an oiled baking sheet on the barbecue grill.
7. Remove pork tenderloins from marinade. Pat dry on paper towels. Season with salt and pepper. Sprinkle with chopped rosemary. Place meat on grill. Cook for about 8 minutes, turning often.
8. Remove fillets from grill. Serve with apples and cream sauce.