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Autumn Pork Tenderloin

 Autumn Pork Tenderloin
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."
2 ServingsPrep: 5 min. + marinating Bake: 40 min.


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer