Apple Jack Pork Tenderloin

Friday, November 11, 2011

Fall is a time for wonderfully hearty meals like stews and goulashes and chunky soups. But, when one pot meals get a little tiresome we turn to a few of our favorite meat recipes like this Apple Jack pork tenderloin. It’s super easy and the gravy gives it a rich and elegant touch.

Popular in colonial times, Apple Jack is a strong apple liqueur produced by concentrating hard cider. As the marinade is cooked it is transformed into an indulgent sauce; the apple essence becoming sweeter and playing off the spicy Dijon mustard and salty soy sauce. Our favorite recipe is below and when served with mashed potatoes, a seasonal vegetable like butternut squash or green beans and a chunky applesauce it makes the perfect cool weather meal.

2 1-pound pork tenderloins
¼ cup firmly packed brown sugar
¼ cup minced green onions
¼ cup Apple Jack
¼ cup soy sauce
¼ cup Dijon mustard
¼ Tsp. fresh ground pepper
½ Tsp. cornstarch

Trim pork tenderloins leaving a thin layer of fat. Combine all ingredients, except the cornstarch, in a reusable container; add pork and chill for 8 hours or overnight.

When ready to cook, remove pork, saving the marinade. Preheat oven or grill to 350. Grill or bake about 8 minutes on each side or until a meat thermometer registers 155. Remove from grill or oven and let stand for 10 minutes.

While the pork is resting, combine the marinade and cornstarch in a saucepan. Bring to a boil over medium heat, stirring constantly for 1 minute. Slice pork diagonally and arrange on a platter, drizzle with the warm sauce.

What better way to enjoy the season.

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