6 entree servings
1 to 2 garlic cloves, peeled and cut into thin slivers
Brandy or apple cider as needed
Assorted mustards of choice (optional)
With a sharp knife, make several slits in the pork tenderloin. Inset garlic slivers into slits in roast. Place pork loin or tenderloin in a deep large bowl or very large zip-lock plastic bag; add enough brandy or apple cider to cover roast thoroughly. Add brown sugar and Worcestershire sauce to brandy or apple cider, blending well. Cover or seal bag and refrigerate for at least 4 hours to develop flavors. Drain pork but do not discard marinade. While pork is marinating, prepare sauce.
Arrange pork roast on a rack in a roasting pan; bake, uncovered, in a preheated very hot oven (450 degrees F.) for 10 to 25 minutes (shorter time for pork tenderloin and longer time for pork loin) or until pork is lightly browned. Reduce temperature to slow (300 degrees F.); sprinkle roast lightly with salt and pepper. Remove rack from under roast. Add about 1 cup brandy or apple cider mixture from marinade) to roaster; continue to bake, loosely covered with aluminum foil, until meat thermometer inserted into thickest part of roast registers 155 to160 degrees F. (time will vary according to thickness of roast). Baste pork roast frequently with brandy or cider mixture during roasting time. Drain off pan drippings, keep warm, and reserve to spoon over slices of pork roast.
Allow roast to stand, covered in aluminum foil, for several minutes for easier carving. To serve pork loin or pork tenderloin, very thinly slice roast diagonally across the grain with a sharp knife. Arrange pork slices on a platter or individual plates, drizzle pork slices with hot pan drippings and garnish with sprigs of parsley and/or other fresh herbs. Accompany with Horseradish Cream Sauce and/or chutney of choice, if desired, and assorted mustards.
In a small bowl, combine sour cream, onion, parsley, capers, if desired, horseradish, dry mustard, sugar, and salt to taste, mixing well; set aside.