Apple-Glazed Pork Tenderloin

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!

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2 whole pork tenderloins (each about 3/4 pound)
1/2 cup bourbon
1/2 cup unfiltered apple cider
1/4 cup firmly packed brown sugar
1/8 teaspoon cinnamon
thinly sliced lemons or apples, for topping (optional)


Place the pork tenderloins in a glass baking dish. Mix the remaining ingredients and pour over the tenderloins. Cover with plastic wrap and refrigerate for 8 hours or more, turning the meat several times. (If you need more marinade, add ¼ cup more cider.)

Preheat the oven to 325 degrees F. Place thin slices of lemon or apple on top of pork, if desired. Bake for 1-¼ hours or until the internal temperature of the meat reaches 160 degrees F (medium well) to 170 degrees F (well-done). While the meat bakes, baste with the marinade every 10 or 15 minutes. Let stand for 10 to 15 minutes before carving.


6 to 8 servings


Mary Gagnon St. Isaac Jogues Church, East Hartford, Connecti

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I was only able to marinate

I was only able to marinate the pork for a fews hours, but still came out great! Very tender and tasty, this recipe is a keeper.