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Apple Brandy-Glazed Pork Tenderloin

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 15 mins
Total time 1 hr, 5 mins
Yield Serves 6 (serving size: 3 ounces pork and about 1 tablespoon sauce)
A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist.

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

Nutrition 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

How to Make It

  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.