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Autumn Pork Tenderloin Recipe

Autumn Pork Tenderloin Recipe

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. YIELD: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.

Reviews for Autumn Pork Tenderloin

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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."

MY REVIEW
Reviewed Mar. 13, 2011

"I have made this on several occasions, for company and every time the guests have raved about it. It is delicious!"

MY REVIEW
Reviewed Oct. 21, 2009

"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!"

MY REVIEW
Reviewed Oct. 11, 2009

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

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Wine Pairings

Medium-Bodied White Wine

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