Apple-Glazed Pork Tenderloin

By Yankee Magazine

May 23 2002

What a wonderful way to prepare pork for company! This simple but elegant Apple-Glazed Pork Tenderloin 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!


6 to 8 servings


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


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.