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Apple-Glazed Pork Tenderloin

Photo Credit
across/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Meat
Course
Main Dish
Credit
Mary Gagnon St. Isaac Jogues Church, East Hartford, Connecti
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

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!

Ingredients
2 pork tenderloins, about 3/4 pound each
1/2 cup bourbon
1/2 cup unfiltered apple cider
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
thinly sliced lemons or apples, optional

Instructions

Place pork tenderloins in a glass baking dish.

In a bowl combine bourbon, apple cider, brown sugar, and cinnamon. Pour over the pork. 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 oven to 325°F.

Place lemon on top of pork, if using. Bake for 1-1/4 hours or until the internal temperature of the pork reaches 160°F (medium well) to 170°F (well-done). Let stand for 10 to 15 minutes before carving.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Rick Tavares</span> Wed, 12/04/2019 - 10:25
Can this be done in an instapot? If so what needs to be adjusted?
<span>Ch</span> Mon, 10/22/2012 - 10:52
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.