Apple Brandy-Glazed Pork Tenderloin

11 Reviews
ADD YOUR REVIEW
Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
15 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 6 (serving size: 3 ounces pork and about 1 tablespoon sauce)
By Julianna Grimes
December 2013
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

Preheat oven to 475°.

Step 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.

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Ratings & Reviews

daneanp's Review

Kellie80
June 22, 2014
This was ok - pretty quick and easy. I did grill our tenderloin on the Traeger. I think apple brandy might be a better choice as the sauce seemed a bit lacking. Next time I will also season the tenderloin more too. Served with roasted garlic couscous and oven roasted cauliflower. The family enjoyed it.

Alicechanover's Review

karenfar
May 29, 2014
I tried cooking the sauce exactly as it was described, but my sauce never thickened even when I cooked it for 2 hours. What is the secret?

pinkbadgers's Review

daneanp
March 27, 2014
Approximately doubled the amount of pork by buying a 2.75 lb tenderloin and cutting into pieces before cooking. Really did come out extremely tender, but took a little longer than advertised to cook through. Glaze was also delicious, but also took longer to reduce down with the larger quantity.

ajvinande's Review

norlanph
March 24, 2014
N/A

GrandmaKY's Review

GrandmaKY
March 16, 2014
Good but not GREAT! There are so many better pork tenderloin recipes out there that I would use before this. I agree with other reviews that the glaze didn't add enough to put this over the top. It was very moist and my guests raved but I wasn't overly impressed. I served it with roasted veggies and a beet/orange salad.

sukeedog's Review

Alicechanover
January 18, 2014
N/A

karenfar's Review

ajvinande
December 23, 2013
Good but not worth the trouble. The glaze doesn't have that much flavor and didn't really add much.

poblath's Review

sukeedog
December 01, 2013
Made this for company over the weekend. Got rave reviews. The most tender pork ever. And the sauce was seasoned just right - flavorful but didn't overpower the pork. Served it with "Easy Cheesy Potato Gratin" and roasted brussel sprouts with sliced almonds. Will definitely make again.

Kellie80's Review

pinkbadgers
November 27, 2013
My husband made this tonight and it was melt-in-your-mouth good. Sauce was flavorful without being overpowering or over sweet, and the meat was perfectly moist. Made roasted potatoes with it, and the sauce was even perfect for those. We planned to have leftovers, but it was so good that it was gone! This is definitely a keeper.

norlanph's Review

poblath
November 24, 2013
Made this for the first time tonight for dinner. It came out perfectly moist. Follow the times when making the sauce and roasting the pork and you'll have the most mouth watering dish. I served it with baked winter squash, sauteed brussel sprouts with bacon and onion and brown rice. My family loved it.
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