PORK TENDERLOIN WITH APPLE BRANDY GLAZE by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2- pound Pork tenderloin

3 onions, thinly sliced

2 cloves garlic, thinly sliced

1 apple, skin removed and medium shred

1/2-cup dried golden raisins

1-1/2-cup Strongbow hard cider, 5% alcohol

1/2-cup brandy

1/3-cup chicken stock

1 tablespoon fried thyme

1 tablespoon Herb de Provence

2-tablespoons butter

2 tablespoon olive oil

2 teaspoons Dijon mustard

1/2-teaspoon kosher salt

1/4-teaspoon ground white pepper

DIRECTIONS:         (PRE-HEAT OVEN TO 450 DEGREES)

1.   Season pork with salt and pepper.

2.   In a skillet, melt the butter and the olive oil, when sizzling.

3.   Add seasoned tenderloin and brown an all sides.

4.   Set tenderloin. Into an oven safe baking pan.

5.   Add onions and garlic and sweat over medium-heat for 5 minutes.

6.   Deglaze skillet with the brandy and allowing to cook 1-2 minutes.

7.   Add hard cider, raisins, thyme,  Herbs de Provence, Dijon, and stock.

8.   Bring to a boil, cover reduce heat; simmer for 15 minutes adding more stock if needed.

9.   Then add the shredded apple, simmer for another 5 minutes.

10.                Baste the tenderloin with 2 tablespoons of the sauce and bake for 8 minutes.

11.                Turn tenderloin over and baste, 2 more tablespoons of sauce and bake 10 minutes or until internal temperature is 140 degrees.

12.                In a sauce-pan add reaming sauce and heat until warmed through.

13.                Let rest 10 minutes.

14.                Slice tenderloin and serve with remaining sauce.

15.                Serve with polenta or mashed potatoes.

ENJOY DAN:        (BONAPPETITE!!)