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
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
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.