Recipe: Pork Tenderloin with Apricot Brandy Sauce

this is a recipe for Pork Tenderloin with Apricot Brandy Sauce

What’s for Dinner?

Pork Tenderloin with Apricot Brandy Sauce

-Francine Segan

Pork tenderloin is the easiest, and fastest, cut of meat to cook. It’s ready in just about 20 minutes.

pork tenderloinIngredients:

1 pork tenderloin, about 1 pound
Salt and pepper
2 tablespoons honey
2 tablespoons dried rosemary
3/4 cup dry apricots, sliced
1/4 cups brandy (you can substitute almost any spirits like cognac or rum if you don’t have brandy handy)
3/4 cup beef stock
Dry mustard


1. Preheat the oven to 425 degrees.

2. Put the pork on a baking pan. Season with lots of salt and pepper, then drizzle with honey and sprinkle with rosemary. Put the pork into the oven and cook for 18 to 22 minutes per pound or until a meat thermometer reads 165 degrees F.

3. Meanwhile, bring the apricots, brandy and stock to a low boil in a small saucepan over medium heat. Simmer for 15 minutes or until the apricots are very soft. Season to taste with salt and pepper.

4. Remove the pork loin from the oven and allow it to rest for 5 minutes before slicing. 5. Serve the slices topped with a dollop of brandy apricot sauce.

Serves 4

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