March 11, 2010

Sweet Apple Pork Tenderloin

Tonight I am finally serving the Pork Tenderloin I have been thinking about for the last week.  It is a simple meal but I kept hoping we would all be home at the same time to enjoy it.  The week has been crazy though and really fast dinners have been the order of business. But tonight, pork tenderloin is here.  My boys just sampled it and loved it(and it doesn't hurt that the house smells fabulous!)  I have served this recipe for family and friends and it always gets great reviews. It's one of those meals that seems like so much more work then it is.  Of course, my favorite meals are the ones that look like a lot of work but aren't!  I serve the pork with mashed potatoes and a vegetable.(Tonight was roasted asparagus).  Don't be afraid of the liquor in it, it all cooks off in the oven.

Sweet Apple Pork Tenderloin  (serves 4)

1 medium pork tenderloin
1 tblsp olive oil
1/2 cup apple jelly
1/2 cup applejack brandy
2 tblsp dijon mustard

Preheat oven to 375.  In skillet on top of oven, heat oil and lightly brown tenderloin.  Remove and place in roasting pan.  Over low flame, whisk apple jelly, brandy and mustard until jelly is melted and mixture is smooth. Pour over tenderloin and cover with foil. Bake for approximately (depending on weight) 20 minutes.  Remove cover and cook another 10 minutes or until meat is cooked through(or until meat thermometer reads 140).  Slice and serve immediately, pouring jelly mixture over the sliced tenderloin.  

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