I hope today finds you fully recovered from Thanksgiving festivities and calories!  I do enjoy a good turkey sandwich and the trimmings once, even twice after the holiday.  But then I hit the wall and crave something flavorful, easy (since I’m still tired from all the cooking) and full filling.  This recipe originates from Country Living magazine and has been a hit with family and friends each time I prepare it.  It’s also easy enough for me to prepare it for just Lyn and myself on a cool, late fall evening.


image from simply recipesimage via

Roasted Pork Tenderloin with Apple Cider Glaze


  • 2 1-pound pork tenderloins, rimmed
  • 6 shallots, quartered
  • ½ cup golden raisins
  • 3 tablespoons fresh thyme leaves (5-6 sprigs)
  • Pinch of ground cloves
  • ¾ cup apple cider, or unfiltered apple juice
  • 1/3 cup dry white wine
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 McIntosh apples, peeled and chopped


Rinse pork, pat dry, and place in zip top heavy-duty plastic bag, or shallow dish.

Stir together shallots and next 5 ingredients in a medium bowl.  Pour over pork, cover or seal and chill at least 4 hours, turning occasionally.

Preheat oven to 375°.  Remove pork from marinade, reserving marinade.  Sprinkle pork evenly with ½ teaspoon salt and ½ teaspoon pepper.  Cook in hot oil in a large oven proof skillet over medium high heat 2 to 3 minutes on each side or until browned.  Remove pork, and add butter to skillet, stirring until melted.  Add apples and sauté 2 minutes.  Stir in reserved marinade.  Bring to a boil, and boil 2 minutes, stirring often.  Return pork to skillet.

Bake at 375° for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 155°, basting occasionally.  Remove pork from skillet; tent with aluminum foil, and let stand 5 minutes or until thermometer registers 160°.  Stir remaining ½ teaspoon salt and ½ teaspoon pepper into apple cider glaze in skillet.  Slice pork and serve immediately with glaze and apples.

Serves:  6-8 servings

The race is on to begin my Christmas shopping.  The tree and decorations are up and I hope to enjoy a few days of sipping cocoa by the fire enjoying the Christmas tree.  Take time to stop and smell the peppermint and evergreens!