Autumn Pork Tenderloin

Photo: psfreeman

Sized right for two, this rustic and comforting entree is treated to a combination of apples, raisins and nuts.Recipe can easily be doubled for company. Omit the raisins. From Tiffany Anderson-Taylor: Gulfport, Florida. Recipe published in Quick Cooking September/October 2004.

Yield: 2 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Marinate: 30 Minutes


Ingredients

  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1 pork tenderloin (3/4 pound)
  • 1/2 cup(s) unsweetened apple juice
  • 1 cup(s) apple pie filling
  • 1/4 cup(s) raisins
  • 1/4 cup(s) chopped pecans
  • 1/4 teaspoon(s) ground cinnamon

Preparation

  1. • 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.
  2. • 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.
  3. • Bake, uncovered, at 400° for 40-45 minutes or until a meat thermometer reads 160° Let stand for 5 minutes before slicing.


August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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