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Special Pork Tenderloin

 Special Pork Tenderloin
"This is my family's all-time favorite pork recipe," shares Ruth Harrow of Bristol, New Hampshire. The moist tenderloin, beautifully complemented by a jazzy applesauce, bakes to melt-in-your-mouth tenderness.
6 ServingsPrep: 25 min. Bake: 1 hour

Ingredients

  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups unsweetened applesauce
  • 1/4 cup packed brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup apple juice
  • 1/2 teaspoon ground ginger

Directions

  • In a shallow bowl, combine flour, salt if desired and pepper. Cut
  • each tenderloin into six pieces; flatten to about 1-in. thickness.
  • Melt butter in a large skillet. Dip pork into flour mixture; add to
  • skillet and brown on both sides. Place in an ungreased 11-in. x
  • 7-in. baking pan. In the same skillet, saute onion and garlic until
  • tender. Add remaining ingredients; bring to a boil. Pour over pork.
  • Cover and bake at 350° for 1 hour or until the juices run clear
  • and a meat thermometer reads 160°. Yield: 6 servings.
Nutritional Facts: One serving (prepared with margarine and light soy sauce and without salt) equals 341 calories,

2 of 2

Special Pork Tenderloin (continued)

Nutritional Facts: 9 g fat (0 saturated fat), 90 mg cholesterol, 451 mg sodium, 29 g carbohydrate, 0 fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.