Roasted Pork Tenderloin with Apricot-Apple Cider Glaze

Copyright © 2014 by Ed Anderson
  • 2 pork tenderloins (each 2 pounds)
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons dried basil
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons sugar
  • 1 cup apricot preserves
  • 1/2 cup apple cider
  • 1 tablespoon brandy
  • 1 tablespoon apple cider vinegar (Dixie prefers the Bragg brand)
Preheat the oven to 400°F.

Rub the pork tenderloins with the oil, and season with salt and pepper. Put them on a rack set over a baking sheet and sprinkle with the basil, thyme, and sugar.

Roast until the pork is medium (160°F on a meat thermometer), 20 minutes. Remove the pan from the oven and let the pork rest for 10 minutes before slicing.

Meanwhile, in a saucepan set over medium heat, combine the preserves, cider, brandy, and vinegar. Cook, whisking constantly, until reduced by half, 10 minutes.

To serve, divide the pork among serving plates and drizzle the sauce over the top.

Reprinted from The B.T.C. Old-Fashioned Grocery Cookbook by Alexe van Beuren with recipes by Dixie Grimes. Copyright © 2014. Photographs copyright © 2014 by Ed Anderson. Published by Clarkson Potter, a division of Random House LLC.

Yield: 
Serves 6 to 8

Top Recipes

Splendid Classics

Chef Daniel Patterson: Your hands are the best kitchen tool

Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.