Apple Brandy-Glazed Pork Tenderloin
- 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
- 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.
- Preheat oven to 475u0b0.
- 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 475u0b0 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 140u0b0. Let pork stand for 10 minutes. Slice pork, and serve with remaining sauce.
apple cider, brandy, thyme, shallot, butter, mustard, kosher salt, freshly ground black pepper, pork tenderloins, cooking spray
Taken from www.myrecipes.com/recipe/brandy-glazed-pork-tenderloin (may not work)