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Autumn Pork Tenderloin Recipe

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

Ingredients

1/2 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (3/4 pound)
1/2 cup 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.

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

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Reviews for Autumn Pork Tenderloin (2)

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Autumn Pork Tenderloin

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Reviewed on Oct. 21, 2009 by 1Heart4Jesus

Absolutely delicious! I just threw a couple of potatoes in the oven to bake while the tenderloin was cooking, heated some veggies on the stove and viola! a hot, home-cooked meal in just minutes. Also low-fat ... the only fat in this meal was what we added with butter on the potatoes and veggies. Also, the recipe calls for what amounts to about 1/2 can of apple pie filling. I used the other half with chopped pecans and cinnamon, warmed up the next morning, on waffles!

Reviewed on Oct. 11, 2009 by vibe

this was delicious, tender and looked great. i would definitely cook again.

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Autumn Pork Tenderloin Recipe

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Ingredients