Apple Brandy-Glazed Pork Tenderloin

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A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist.

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  • Average budget

Ingredients

  • 3 cups unfiltered apple cider
  • 1/2 cup brandy
  • 3 thyme sprigs
  • 1 large shallot, sliced
  • 2 Tbsp butter
  • 2 tsp Dijon mustard
  • 1/2 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 2 (3/4 pound) pork tenderloins, trimmed
  • cooking spray

Preparation

Step 1

Combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 32 minutes). remove from heat; discard thyme and shallot. Stir in butter, mustard, 1/8 tsp salt, and 1/4 tsp black pepper.

Step 2

Preheat oven to 475F.

Step 3

Sprinkle pork evenly with remaining 3/8 tsp salt and remaining 1/4 tsp black pepper. Lightly coat with cooking spray. Place pork in a roasting pan, bake at 475F for 9 minutes. Turn pork over, brush evenly with 2 Tbsp cider mixture. Bake an additional 8 minutes or until a thermometer inserted in the thickest portion of pork registers 140F. Let pork stand for 10 minutes.

Step 4

Slice pork and serve with remaining sauce.

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