This recipe has just the right ingredients for making delicious pork tenderloin ~ you will not be disappointed with the finished dish!
The lean meat is nearly impossible to cook without being dry, flavorless and tough because it is not marbled with fat. The cut begs to be spiffed up, and this savory sauce did the job. It’s a delicious combination of flavors with apricot brandy, grainy mustard and Dijon mustard, that doesn’t take long to put it together.
I’m a fan of mustard and like brandy too ~ I’m almost obsessed with the heavenly taste of this sauce!
Pork Tenderloin with Apricot Brandy Sauce
1 pound pork tenderloin, all visible fat and silver skin discarded
Olive oil cooking spray
Apricot Brandy Sauce ingredients:
¼ cup Apricot Brandy
2 tablespoons grainy mustard
2 tablespoons Dijon mustard
1 cup unsalted vegetable broth
1 teaspoon cornstarch
1 tablespoon light margarine
½ teaspoon seasoned pepper
Preheat the oven to 400 degrees.
Spray the meat with cooking spray.
Cook for about 20 minutes or until internal temperature is 145-150 degrees by a food thermometer.
For the sauce:
In a small saucepan, heat brandy, mustards and broth until mixture boils.
Lower heat and simmer for about 5 minutes until sauce reduces by a third, stirring occasionally.
Stir in cornstarch and cook until thickened.
Add butter and pepper and stir until butter melts.
Drizzle over pork and pour remainder into bowl for table use.
Be sure to visit my friend; Linda's blog, , for her great cookbooks, tips and delicious recipes!