Apple Brandy-Glazed Pork Tenderloin

Apple Brandy-Glazed Pork Tenderloin Recipe
Photo: Johnny Miller; Styling: Sarah Smart
A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist.

Yield:

Serves 6 (serving size: 3 ounces pork and about 1 tablespoon sauce)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 269
Fat 6.3 g
Satfat 3.2 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 24.1 g
Carbohydrate 16.6 g
Fiber 0.4 g
Cholesterol 84 mg
Iron 1.4 mg
Sodium 308 mg
Calcium 11 mg

Ingredients

3 cups unfiltered apple cider
1/2 cup brandy
3 thyme sprigs
1 large shallot, sliced
2 tablespoons butter
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (3/4-pound) pork tenderloins, trimmed
Cooking spray

Preparation

1. Combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 32 minutes). Remove from heat; discard thyme and shallot. Stir in butter, mustard, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

2. Preheat oven to 475°.

3. Sprinkle pork evenly with remaining 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Lightly coat with cooking spray. Place pork in a roasting pan; bake at 475° for 9 minutes. Turn pork over; brush evenly with 2 tablespoons cider mixture. Bake an additional 8 minutes or until thermometer inserted in the thickest portion of pork registers 140°. Let pork stand for 10 minutes. Slice pork, and serve with remaining sauce.

Note:

Julianna Grimes,

December 2013
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