APPLEJACK BRANDY-GLAZED PORK TENDERLOIN

Recipe compliments of Pam's Midwest Kitchen Korner

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!