A few years ago, I was visiting my niece Kendra in Colorado, and she prepared this wonderful dish for us. She didn’t have any plain brandy on hand, so she used Pineapple brandy and it was fabulous. I have made this several times for my family, using regular brandy, and they love it. Now that it’s just my husband and I, there are always left overs. Not a problem…I make delicious Cuban Pork Sandwiches out of the leftovers. You’ll find that recipe on this site as well.
Brandied Pork Tenderloin
Course: UncategorizedServings
6
servingsIngredients
- Marinade***(enough for 2-3 pound tenderloin)
1/2 cup sugar
1 ½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
¼ cup ketchup
¼ cup soy sauce
1 ½ Tablespoons Brandy
- Dipping Sauce
1/3 cup mayo
1/3 cup sour cream
1 ½ teaspoon vinegar
1 ½ teaspoon dry mustard
Directions
- Put marinade ingredients in a Ziplock bag with the pork and refrigerate overnight.
- You can also prepare the dipping sauce the night before or at least a few hours before serving so the flavors blend well. Just put the dipping sauce ingredients in a container, mix well, cover and refrigerate.
- When ready to bake, preheat oven to 400 degrees.
- Remove the pork from the marinade and place in a pan to roast.
- Bake for 30-40 minutes or until temperature reaches 145-150 degrees on your meat thermometer.
- Remove from oven, transfer to a cutting board and let rest for 5 minutes. Serve with dipping sauce
Notes
- If you are watching fat intake, you can substitute Fage non-fat Greek yogurt for both the mayo and sour cream. For those folks that prefer a “gravy”, I boil to marinade fro 10-15 minutes and serve it in a gravy boat.
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