In the recipe it says to cook the tenderloin for 15 to 18 minutes, but I had to cook it for a good extra 25 minutes for color and temperature to be at 155f. The tenderlion came out tastey and juicy, but the sauce never thickened enough for me. My family also was not a huge fan of the green apples with it. Next time we will just cook this recipe minus the apples.
Pork Tenderloin with Apples and Onion
vsangel1981 Posted: 01/11/11
llaska09 Posted: 01/10/11
I tweaked a bit to bring calories down, but it was great! I substituted No sugar added Apple Kool-Aid for cider and Almond milk for heavy cream. Definitely a new favorite and very easy.
NCCNCC Posted: 08/12/11
I think the 1 cup of apple cider has got to be a mistake! The result was a vinegary mess, you couldn't even taste the apples or the onions and the sauce was pretty thin. I had cut out the recipes from AllYou magazine and thought there was a typo but the online version is the same. It was a big disappointment and waste of food as only the meat is edible.
Kirsten13 Posted: 10/15/11
I'd make this recipe once a year in the fall. I used boneless pork chops because I had them already in my fridge (after browning them I put them in the oven at 400 for the time it took me to finish the rest of the recipe, about 10 minutes). I also used Jonathan apples and I cooked the 1 cup of apple cider with the half-and-half for a long time for the sauce to thicken up and eventually added the apples and pork to it while it simmered. I put this over quinoa and brown rice and that helped to thicken the sauce, too.