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Boozy Applejack Brandy-Glazed Pork Tenderloin



 Given half a chance, 
I’d plunk a straw in this glaze and 
suck it up ~ 
just like a cocktail!




’Tis the season for piquant boozy apple-flavored fare…

This delicious glaze is a couple of recipes combined.  I had doubts about adding so much allspice but it complements the glaze perfectly, in fact, the allspice is what makes this recipe!

Apple cider has been around since about 55 B.C., when Romans conquered continental Europe and planted orchards in place of their native crab apples for hard cider production. 




The cider was once more popular than beer in the days of English settlers in America, because barley and other beer grains were trickier to cultivate in New England soil.  

Applejack is cider’s boozy cousin, and has been around as long as cider has.  The spiked drink was used as currency in colonial New Jersey and was made by freeze-distilling, and therefore concentrating hard apple cider.  It’s delicious!



Laird's Applejack and 1940's apple brandy bottles Photo credit:  Patti Sapone/Star-Ledger
                  

Dark, sticky molasses is not just for adding a sweet, almost smokey flavor; it packs serious nutrition, and is:   1)  a diabetes-friendly sweetener, 2) a bone booster, due to its calcium and magnesium content  3) a good source of iron for the blood, plus  4) it’s packed with potassium, and 5) it’s a hair de-frizzer!





The glaze really flavored up the mild-tasting lean meat!  It’s gourmet flavor that’s easy to prepare.

We really liked this spirited-up glazed pork!

 



Applejack Brandy-Glazed Pork Tenderloin
Printable recipe

Ingredients:

1½ pounds pork tenderloin
1 teaspoon coarse ground black pepper, divided
1 cup apple cider
1 tablespoon molasses
½ cup Applejack Brandy
2 tablespoons brown sugar
½ teaspoon ground allspice
2 tablespoons butter
1 teaspoon cornstarch

Method:

Preheat oven to 425°.

Place pork on a baking pan that is coated with cooking spray, sprinkle evenly with half of seasoned pepper.

In a saucepan, bring apple cider, molasses, brandy and brown sugar to a boil, reduce to simmer and cook a couple of minutes.

Stir in allspice, butter, cornstarch and remaining pepper; simmer until thickened, about 5 minutes.

With a brush, baste half of glaze over pork, bake for 10 minutes.

Brush remaining glaze over meat and continue baking until pork is medium, and reaches internal temperature of 160 degrees, about another 15 minutes.

Let stand 5 minutes.

Serve



Enjoy!






Comments

  1. The pork tenderloin looks REALLY juicy and tender, Pam. Do you think this boozy glaze would be also work with salmon steak? Still have some in the freezer and I want to use them up..but not again with teriyaki..

    ReplyDelete
    Replies
    1. Thanks, Angie! Yes, I think it would be great with the salmon and I will be trying it soon. Thanks for the idea! Take care.

      Delete
  2. I love your straw comment. The tenderloin looks and sounds delicious.

    ReplyDelete
    Replies
    1. Thanks, Larry! The glaze was perfect on the tenderloin!

      Delete
  3. Replies
    1. Thanks, Karen! It's definitely my kind of glaze!

      Delete
  4. Pam this pork look sooo good !! hugs!

    ReplyDelete
    Replies
    1. Thanks, Gloria! It was really good and I will be making it again soon! Hugs to you!

      Delete
  5. Yum! I love that type of glaze.
    best... mae at maefood.blogspot.com

    ReplyDelete
  6. This looks so tender and juicy...yum!

    ReplyDelete
  7. I love sweet sauces w/ pork..thank you!

    ReplyDelete
  8. hey there Pam....hope all is going great for you,. Just the Name of this recipe is enough to make me want to jump on the page and indulge! Yummy and oh my goodness....the creamed potatoes made my tummy growl.

    ReplyDelete
    Replies
    1. Hi Shug! Those potatoes were good too! Take care

      Delete
  9. Pam, That is a great looking dinner plate of pure comfort food! We love pork... Thanks for the glaze recipe. Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Thanks, Dave! We love pork too, so many ways to prepare it. Take care

      Delete
  10. Could you move over just a little bit while I add my straw? That just sounds too good! :)

    ReplyDelete
    Replies
    1. Ha! Hi, Betty! You betcha'! There's always room for more.

      Delete
  11. I'm always looking for new ideas for pork. This glaze sounds phenomenal---perfect for autumn!

    ReplyDelete
    Replies
    1. Hi Liz! Yes, it's perfect for this time of year.

      Delete
  12. Wow that looks awesome!! Love your description of the sauce!!

    ReplyDelete
    Replies
    1. Thanks, TT! The sauce is the best! :-)

      Delete
  13. Wow, this looks wonderful! SUCH nice flavor. Great recipe -- thanks. (And congrats on the Cubs!)

    ReplyDelete
    Replies
    1. Thanks, John! This is the year for the Cubbies, thanks again! Take care

      Delete

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