Christmas is forever, not for just one day,
for loving, sharing, giving, are not to put away,
like bells and lights and tinsel, in some box upon the shelf.
~Norman Wesley Brooks~
Let Every Day Be Christmas, 1976
Make your home special everyday as well with good food and great sharing of all you value around a table with a hearty meal. Enjoy!
Ingredients:
½ tsp Watkins Nutmeg
½ tsp Watkins Allspice
½ tsp Watkins Sea Salt
¼ tsp Watkins Pepper
1lb pork tenderloins cut into 4 pieces
2 Tbsp softened butter – divided
1 Tbsp Watkins Grapeseed Oil
¾ cup apple cider
1 tsp Watkins Rum Extract
1 Tbsp packed light brown sugar
Heat oven to 350 degrees F. Combine nutmeg, allspice, salt & pepper in small bowl and rub over all sides of the pork tenderloin pieces. Heat 1 tablespoon of butter and oil in large skillet over medium heat until butter is melted and oil is hot. Increase to medium-high; cook pork until browned on all sides.
Place on foil-lined rimmed baking sheet. Reserve skillet. Combine cider, rum and brown sugar in small bowl. Remove drippings from skillet Heat skillet over high heat until hot. Pour in cider/rum mixture. Boil until slightly thickened. Whisk in remaining butter; bring to boil. Remove from heat. Increase oven temperature to 375o and bake pork 10 minutes, brushing
pork with some of the cider glaze. Bake an additional 10-15 minutes or until temperature reaches 140o-145oF. Cover loosely with foil and let stand for about 10 minutes. Pour remaining pan juices into glaze mixture and bring to boil for 1 minute. Reserve to drizzle over pork when serving.
Suggestions: Serve with twice baked potatoes and green beans.
