Grilled Pork Tenderloin with Sage and Apples

2 pork tenderloin, cut into 1 1/2 inch medallions

3 T apple jelly

2 T course ground mustard

2 T chopped sage leaves

Pinch of cayenne

salt and pepper

Combine the jelly, mustard, sage and cayenne. Season the pork with salt and pepper and then coast with the mustard mixture. Grill over high heat for about 4 minutes on each side.

1/4 cup apple jelly

1 t course ground mustard

1/2 cup dried cranberries

1/2 t cider vinegar

1 Lg granny smith apple, cored and diced

Combine the jelly, vinegar and cranberries in a small saucepan over low heat until the cranberries are plump. Add the apple and mustard. Simmer until the apples are soft. Top the pork with apple relish and enjoy.