Apple Brandy-Glazed Pork Tenderloin
A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist.
Recipe by Cooking Light December 2013
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06/22/2014
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.
05/29/2014
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?
03/27/2014
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.
03/16/2014
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.
12/23/2013
Good but not worth the trouble. The glaze doesn't have that much flavor and didn't really add much.
12/01/2013
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.
11/27/2013
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.
11/23/2013
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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