Apple-Glazed Pork Tenderloin
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Yield: 6 to 8 servings
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. They'll love it!Ingredients:
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
Instructions:
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.
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This one is really a keeper. Try it, you will like it.
Sandy
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!