Apple-Glazed Pork Tenderloin

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The Editors
6 to 8 servings
Mary Gagnon St. Isaac Jogues Church, East Hartford, Connecti
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What a wonderful way to prepare pork for company! This is simple but elegant and has a wonderful flavor. It can be left to marinate overnight, then slipped in the oven when the guests walk in the door. Finish the meal with roasted vegetables and your guests are in for a real treat!

2 pork tenderloins, about 3/4 pound each
1/2 cup bourbon
1/2 cup unfiltered apple cider
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
thinly sliced lemons or apples, optional

Place pork tenderloins in a glass baking dish.

In a bowl combine bourbon, apple cider, brown sugar, and cinnamon. Pour over the pork. Cover with plastic wrap and refrigerate for 8 hours or more, turning the meat several times. (If you need more marinade, add 1/4 cup more cider.)

Preheat oven to 325°F.

Place lemon on top of pork, if using. Bake for 1-1/4 hours or until the internal temperature of the pork reaches 160°F (medium well) to 170°F (well-done). Let stand for 10 to 15 minutes before carving.

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