No ImagePork Tenderloin with Apples

Did you make it? Rate it!

  1. Elizabeth

    My family and I were not crazy about it. I followed the recipe exactly , if I make it again I’ll brown the apples more than put them in with the pork cooking at a lower temperature for longer and thickening the sauce with a rue .

    xxxxxyyyyy

  2. Linda Abbott

    This was incredibly delicious. I didn’t have apple brandy and wanted to keep the apple flavor prominent, so I used hard cider. Thank you so much for this one.

    xxxxxyyyyy

  3. Gloria

    There were no juices to simmer from the initial searing, fuji apples, or the roasting, so I really had nothing to flavor the gravy. Wondering what I did wrong?

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  4. Anna

    Wow! Another winner. Thank you for sharing your delicious recipes. Pork rested for 15 min to get it to 145°F.

    xxxxxyyyyy

  5. Chris

    I think you should update the post to mention that the cook time in your recipe only achieves ~145. Fresh pork is supposed to be cooked to 160 (170 for fully cooked). It took 30 minutes for my tenderloin to get to the right temperature and by then – my apples that were sitting aside were all cold and nasty.

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