BRANDIED PORK TENDERLOIN WITH RASPBERRY OR BLACKBERRY SAUCE OR HORSERADISH SOUR CREAM SAUCE AND ASSORTED MUSTARDS
6 to 8 entree servings or about 15 to 20 appetizer servings
This is a great recipe to serve for a party buffet or to several friends who have gathered for holiday cheer. I like to serve a variety of mustards with the pork, aas well as the Spicy Raspberry or Blackberry Sauce and Horseradish Sour Cream Sauce.
- 2 to 3 pounds whole pork tenderloin
Brandy or apple cider as needed
- Salt and freshly ground black pepper to taste
- Sprigs of fresh parsley and/or other assorted fresh herbs for garnish
- Thin slices of French baguette bread (sliced diagonally and each buttered on one side, if desired)
- Spicy Raspberry or Blackberry Sauce or Horseradish Sour Cream Sauce or favorite commercial chutney
- Assorted mustards of choice
With a sharp knife, make several slits in the pork tenderloin. Place tenderloin in a deep bowl or zip-lock plastic bag; add enough brandy or apple cider to cover thoroughly. Cover or seal bag and refrigerate for at least 4 hours to develop flavor. Drain pork but do not discard marinade. While pork is marinating, prepare sauces.
Arrange pork tenderloin on a rack in a roasting pan; bake, uncovered, in a preheated very hot oven (450 degrees F.) for 10 to 15 minutes. Reduce temperature to slow (300 degrees F.); sprinkle roast lightly with salt and pepper. Add about ½ to 1 cup brandy or apple cider (may use brandy or cider from marinade) to roaster; continue to bake, uncovered, until meat thermometer inserted into thickest part of roast registers 155 to160 degrees F. (time will vary according to thickness of roast). Baste pork tenderloin frequently with brandy or cider during roasting time. Drain off pan drippings. Allow roasted tenderloin to stand for several minutes for easier carving. (For a large buffet party, I prefer to serve this roast at room temperature, so I allow it to completely cool or sometimes I wrap in aluminum foil and refrigerate for several hours before slicing.) To serve pork loin or pork tenderloin, very thinly slice roast diagonally across the grain with a sharp knife. Arrange pork slices on a platter and garnish with sprigs of parsley and/or other fresh herbs. Accompany with thin slices of French baguette bread, assorted mustards, and desired sauces or chutney of choice.
Variations: May also use this recipe for beef tenderloin; marinate in brandy as previously directed. May insert slivers of peeled garlic into slits made in roast, if desired. Drain tenderloin and use brandy for basting tenderloin during roasting. Roast tenderloin, uncovered, for 15 minutes in a very hot oven (450 degrees F. and then reduce temperature to very slow (275 degrees F.) for remainder of roasting time.
Baste roast frequently with brandy during roasting time. Roast beef tenderloin rare (130 degrees F.) or medium rare (140 degrees F.) or medium (150 degrees F.); do not roast tenderloin well-done. Use a meat thermometer for accurate roasting time and degree of doneness. Roasting time will depend upon thickness of roast.)
Add 1 minced peeled garlic clove and 1 tablespoon light brown sugar or granulated brown sugar substitute to the brandy or apple cider.
Spicy Raspberry or Blackberry Sauce:
about 2/3 cup
- ¼ cup Dijon-style prepared mustard
- 3 tablespoons seedless red raspberry or blackberry jam or peach or nectarine or apricot jam or orange marmalade, or 3 tablespoons reduced-sugar jam or marmalade of choice
- 2 to 3 tablespoons honey or to taste(see note)
Ina a small bowl, combine all ingredients, blending well.
Note: Amount of honey used depends upon desired sweetness.
Variation: For a spicier flavor, may add 2 to 3 drops hot pepper sauce or freshly grated peeled horseradish root or horseradish sauce to taste, if desired.
Horseradish Sour Cream Sauce:
about 1½ cups
- 1 cup sour cream or reduced-fat or no-fat sour cream
- ½ cup chopped peeled onion
- 2 tablespoons minced parsley (no stems)
- 2 tablespoons capers, drained (optional
- 1 tablespoon freshly grated peeled horseradish root or 2 tablespoons prepared horseradish, or to taste
- 1¼ teaspoons dry mustard
- ½ teaspoon sugar or the equivalent of ½ teaspoon sugar in granulated sugar substitute
- Salt to taste
In a small bowl, combine sour cream, onion, parsley, capers, if desired, horseradish, dry mustard, sugar, and salt to taste, mixing well; set aside.