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Autumn Pork Tenderloin Recipe

Autumn Pork Tenderloin Recipe photo by Taste of Home

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Sized right for two, this rustic and comforting entree is treated to a combination of apples, raisins and nuts. "The fruited sauce adds great flavor," says Tiffany Anderson-Taylor of Gulfport, Florida. "I serve this often, and when I double it for guests, it's often greeted with cheers."

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Autumn Pork Tenderloin Recipe

Prep: 5 min. + marinating Bake: 40 min.

Yield: 2 Servings

5 40 45

Ingredients

1/2 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (3/4 pound)
1/2 cup unsweetened apple juice
1 cup apple pie filling
1/4 cup raisins
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon

Directions

Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard apple juice. Place pork on a rack in a roasting pan. Combine the pie filling, raisins, pecans and cinnamon; spoon over pork.
Bake, uncovered, at 400° for 40-45 minutes or until a meat thermometer reads 160° Let stand for 5 minutes before slicing. Yield: 2 servings.

Originally published as Autumn Pork Tenderloin in Quick Cooking September/October 2004, p22

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Autumn Pork Tenderloin

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Reviewed on Nov. 26, 2012 by byovanovich

Devine dish!! the whole family loved this recipe,,, it was so good, there were no leftovers, making it again this week but will have to double the recipe, friends will be trying it for the first time.... The only thing i did different was put a cup of beef broth while it cooked in oven..... YUMMY!!!!!!!!