Shelly's Recipe

PORK IN APPLE-BRANDY GLAZE

Category: Roasts/Tenderloins - Pork

1 pounds pork, tenderloin
1/4 teaspoon salt
1/8 teaspoon pepper, white, ground
2 tablespoon brandy, or cognac
1 tablespoon parsley, fresh, chopped
2 tablespoon jelly, apple

Make medallions by cutting the pork tenderloin across the grain into 4 pieces ( about 4 ounces each). Pound the pieces between sheets of wax paper to thickness of 1/2 inch. If the tenderloin is in 2 smaller pieces, cut into 8 pieces (2 ounces each).

Brush each medallion with apple jelly and sprinkle with salt and pepper.

Prepare a large nonstick skillet with nonstick pan spray, and heat over medium heat. Add the pork and cook 5 minutes per side, or until the meat is cooked through. Remove to a warm serving platter.

Add the brandy to the skillet. Deglaze by stirring the browned bits from the bottom of the skillet into the brandy. Cook and stir 2 minutes. Drizzle the sauce over the pork; sprinkle with parsley. Serves 4