Project Description


  • 2 lbs Pork Tenderloin trimmed of excess fat and silverskin

  • 1/2 cup of Uncle Carney’s Apple Pie Jam

  • 1 tbsp Butter

  • 1 tbsp Dijon or Yellow Mustard

  • 1.5 tsp Apple Cider Vinegar

  • 1 tsp Worcestershire Sauce

  • 1/8 tsp Ground Cinnamon

Note: If you feel this is not enough glaze for this size of your tenderloins, adjust the recipe to make more.


  1. Preheat the oven to 375ºF.

  2. For the glaze, melt the apple jam in a small saucepan on the stovetop over low heat or in a microwave-safe container in the microwave. Add the butter and stir until it melts. Whisk in mustard, vinegar, Worcestershire sauce, and cinnamon. Set aside.

  3. Season the tenderloins on all sides with salt and pepper.

  4. Roast in the oven at 375ºF for about 30 minutes. Take out, remove liquid with paper towels, and add the glaze. Roast for 10 minutes more, or until the internal temperature is at least 145ºF. (The pork will still be slightly pink in the center at that temperature. If you prefer your pork to be well-done, roast it to an internal temperature of 160F.)

  5. Transfer the pork to a cutting board and apply another coat of the glaze (if you’d like). Let rest for 3 minutes, then cut into slices for serving.