Autumn Pork Tenderloin Recipe
Autumn Pork Tenderloin Recipe photo by Taste of Home

Autumn Pork Tenderloin Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 5 min. + marinating Bake: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 5 min. + marinating Bake: 40 min.
MAKES: 2 servings

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

  1. 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.
  2. 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.
  3. 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

Reviews for Autumn Pork Tenderloin

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 11, 2013

I made this last night. It took longer to bake then the recipe called for to get to a safe temperature. I think next time I will sear the meat to give it a little color. Overall great fall recipe. It went well with a baked sweet potato.

MY REVIEW
Reviewed Oct. 10, 2013

I made this for dinner tonight. The cook time took a little longer than expected to get to the right temperature for safety. One thing I would do in the future is sear the meat before placing it in the oven, It was just missing that little extra flavor. Every good combination for a fall dinner. It paired wonderfully with a sweet potato.

MY REVIEW
Reviewed Oct. 10, 2013

I made this for dinner tonight and it took a little longer to cook than expected to get to the right temperature for safety. One thing I might change in the future would be to brown the meat on the stove top to sear it a little before placing it in the oven. The recipe did have a good flavor especially for the fall. I made sweet potatoes to go with it.

MY REVIEW
Reviewed Nov. 26, 2012

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!!!!!!!!

MY REVIEW
Reviewed Jun. 24, 2011

Excellent recipe especially for children who are picky eaters.

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