Glazed Pork Tenderloin with Roasted Apples & Brussel Sprouts

Glazed Pork,

Keeping withe Apple theme today and to full your house with warm fall smells, here is another one of my go to dishes. The apples and the Brussel sprouts have a wonderful spice sweet glaze that pairs great with the pork. I usually pair this with a warm potato chip and blue cheese salad.

Glazed Pork Tenderloin with Roasted Apples & Brussel Sprouts


1 lb. of pork tenderloin

3 apples cored and sliced

3 shallots halved and sliced

2 cups of Brussel Sprouts, halved

1 cup apple juice plus 3 tablespoons

3 table spoons of molasses

6 table spoons of honey

2 table spoon Hoisin sauce

6 table spoons of fresh grated ginger

8 cloves of garlic minced

1 table spoon olive oil

1/8 tea spoon Cayenne pepper

2 table spoons of fresh chopped chives

salt and pepper to taste


Preheat oven to broil

In a medium sauce pan place apple juice, molasses, 3 table spoons of ginger and garlic and 2 table spoons of honey — bring to a boil then reduce heat and simmer until sauce thickens.

Place pork on a roaster rack in a broiler pan, brush pork with the sauce and broil pork until internal temps reads 155 degrees — Remove from heat and tent with foil and let rest for 10 minutes — Note: it should take about 15 to 20 minutes for the internal temp of the pork to reach 155 degrees, also baste the pork with the sauce about every 5 minutes.

In a medium bowl place the Brussel Sprouts, 3 tablespoons of honey & apple juice, two of the cloves of mince garlic, salt and pepper to taste, toss to coat. Place in a deep baking dish, cover with foil and place on a lower rack in the oven with the pork roast. Bake for about 10 minutes covered, then remove foil and roast until they start to char, remove, set aside.

In a large skillet over medium high heat sauté shallots in the olive oil until soft. Next add apples, Brussel Sprouts and reduce heat to medium. Sauté apples, Brussel sprouts and shallots for an additional 4 to 5 minutes. Now add the garlic, ginger, honey, hoisin sauce and cayenne pepper, salt and pepper to taste — stir for an additional 2 minutes. Remove from heat.

Slice pork and plate with apple/shallot mixture and top with the diced chives.

Enjoy cooking

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