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 Diamond of California 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
- 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