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Apple-Glazed Pork Tenderloin

Apple-Glazed Pork Tenderloin
12 votes, 4.25 avg. rating (84% score)

Yield: 6 to 8 servings

What a wonderful way to prepare pork for company! This simple but elegant Apple-Glazed Pork Tenderloin has a wonderful flavor. It can be left to marinate overnight, then slipped in the oven when the guests walk in the door. They'll love it!


  • 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


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 1/4 cup more cider.)

Preheat the oven to 325 degrees F. Place the baking dish with the meat and marinade in the oven and bake for 1-1/4 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.

Updated Thursday, May 23rd, 2002
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2 Responses to Apple-Glazed Pork Tenderloin

  1. Anonymous October 15, 2002 at 11:55 pm #

    This one is really a keeper. Try it, you will like it.

  2. Christopher Gerou July 30, 2005 at 5:57 pm #

    This recipe is easy and the taste is very different. I have made one of my favorites to serve almost anyone who enjoys good food. I have done it for a year-round item. I just made 20 lbs of it for a graduation and it was cooked on the grill for about 20-25 min. I have also baked it like it suggested in the recipe. You can’t make a mistake. My suggestion for marinating is to do it for 24 hrs to retain flavor more. If you do grill it, rub it with a little olive oil before putting on the grill. Good Luck! I love New England cooking! Even in Wisconsin!

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