Apple-Brandy Glazed Pork Tenderloin

By Judy1

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

Ingredients

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

Preparation

Step 1

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 teaspoon salt, and 1/4 teaspoon pepper.

2. Preheat oven to 475°.

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