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."
- 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
- 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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