Apple – Bourbon Sauce for Pork Tenderloin, by Beverly Hicks Burch

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Apple – Bourbon Sauce for Pork Tenderloin

By Beverly Hicks Burch

I whipped this up yesterday to serve over a pork tenderloin I roasted for supper. Tall & Handsome deemed it “excellent”…high praise from him, so guess than means I’ll be making it again.

2 tablespoons butter

3 cloves garlic, minced

1 apple, peeled and slice

1 teaspoon lemon juice

2 teaspoon Worcestershire sauce

¼ cup low sodium soy sauce

1/3 cup bourbon

½ cup low sodium chicken broth

1 tablespoon Dijon mustard (I used a whole grain Dijon)

2 tablespoons brown sugar

A few dashed Tabasco sauce

1. Melt the butter in a non-stick pan over medium low heat.

2. Cook peeled and sliced apple and minced garlic in the butter until they begin to soften.

3. Next add the other ingredients. Bring to a boil. Reduce heat to low and simmer about 5 to 10 minutes, allowing the flavors to blend.

4. Serve with pork tenderloin.


Apple-Bourbon Sauce

© 2010 Beverly Hicks Burch All Rights Reserved.

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