Roasted Pork Tenderloin Recipe

Cooking with a touch of liquor adds just the right touch to your holiday favorites. Alcohol can be used as part of a marinade to help tenderize and flavor meat. Dessert liqueurs enhance and sweeten traditional fare. A festive holiday one dish meal.


  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cardamom or orange peel
  • 1/2 tsp. all spice
  • 1/2 c. apricot brandy or orange juice
  • 4 medium sized sweet potatoes, peeled and cubed
  • 1 T. olive oil
  • 1 1/2 lbs. pork tenderloin (1 large or 2 smaller pieces)
  • 4 large tart apples, cut into 6 wedges each


Toss potato chunks into a large Ziploc bag. Add spices, brandy or orange juice and olive oil. Shake mixture to coat potatoes. Arrange potatoes in a large casserole dish. Bake at 500 degrees for 10 minutes. Add pork to bag of seasonings and shake to coat. Add pork and apples to sweet potatoes. Reduce oven temperature to 400 degrees. Continue to bake, covered until meat is no longer pink or until internal temperature reaches 160 degrees, about 30 minutes. If a browned surface is desired, remove lid during the last 10 minutes. Optional: Rub 1 tablespoon of dried, crushed sage to surface of pork before baking. Serves 6. Preparation time: 55 minutes.

Nutritional Information Per Serving: Calories: 310; Fat: 7g; Protein: 26g; Carbohydrates: 35; Sodium: 300mg.

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