Pork Tenderloin with Calvados 25 Sep 17

Pork Tenderloin with Calvados – submitted by Joann Gieseke

2 (3/4 to 1lb) pork tenderloins
3 T butter
salt and pepper to taste
1/2 c apple jelly
1/2 c Calvados
1/4 c Dijon mustard
1 T cornstarch
3 T cream or water

Melt butter in a large skillet and saute pork until lightly browned on all sides, about 5-6 minutes. Place pork in baking pan or small roaster. Season with salt and pepper. In a small saucepan, combine jelly with Calvados and mustard. Cook over medium heat until smooth, stirring constantly. Pour over pork. Bake at 350° for 60-70 minutes, basting often. Spoon sauce over meat or serve separately. 

Note – Calvados is a French Apple Brandy, can substitute Apple Jack Brandy