No ImagePork Tenderloin with Apples

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  1. Paula

    We love this recipe. I’ve made it many times; almost had it memorized but needed to come back to the site to check my memory. My husband doesn’t eat meat very often but he always is happy to see me making this. The only thing I do that differs from the recipe is to sprinkle the meat with garlic powder rather than inserting garlic in the meat. We didn’t care for the cooked garlic in the slices.

    xxxxxyyyyy

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  2. 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

  3. 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

  4. 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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  5. Anna

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

    xxxxxyyyyy

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