Holiday pork roasts often use pork loin, a tasty cut but one that really needs to be brined to stay moist. But brining lengthens the cooking process by hours or even days, and we wanted something quicker. So we went with tenderloin, a buttery-soft cut that stays moist until it's cooked well done (and even then, sauce comes to the rescue). We cook it until pink in the middle, basting partway through to give the meat a flavorful crust, then drench it with sauce spiked with brandy and cider. We use unfiltered (cloudy) cider because it has pectin to thicken the sauce.