Rosemary Pork Tenderloin with Harvest Apples

 Did you put the lid back on the dutch oven when you put the tenderloin into oven?.

I give this a 3 because while it turned out well, I was not a fan of the sauce. If you like rich cream sauces then go for it. Otherwise, there are better pork and apple recipes.

Would be nice for a special occasion. Be careful that the pork is cooked to the correct temp, mine was not after 25 mins at 350.

this was outstanding..can't wait to make it again. It's so simple. the recipe makes alot of sauce - enough for two tenderloins in my opinion. followed the recipe with the exception of granny smith apples. The tenderloin stayed tender and moist. Definitely one to make over and over.

Great dish...cut the dijon mustard in half and cooked the pork an extra 10 minutes (my loin was thick). Will make again, however, will only cook the apples for 15 minutes before adding the pork.

I made this for my supper club and everyone loved it! It was the perfect fall dish. It was fairly quick and easy and the flavors really worked well together. This is a new favorite! Only change I made was to use a combination of vermouth and apple cider in place of the wine/apple juice. I used Honeycrisp apples which worked well.

I tried this without the rosemary (my daughter hates rosemary), and the dish still was superb and easy! I would serve this to company--the flavors were perfect for Fall. Like many others, my pork tenderloin did need an additional 10 minutes in the oven.

Wow!! One of the best things I've ever eaten. I followed the recipe and it came out perfect. I did have to cook it a little longer but that was all. I served it with the herb couscous from Oct. '10. This is worthy of company or celebration. I thought is was very easy to make, not a lot of chopping. Make sure and use fresh rosemary.

This dish was delicious! I did make one small adjustment - used 2 rather than 3 tbs. of mustard and found that to be perfect for our tastes. I also had to add about 10 minutes to the oven time for the pork to get the temperature up to 155. - Worthy of serving to guests.

Absolutely delicious! I will make it again! Super easy, tender and flavorful!

I'd put money that the person that wrote this recipe is bland probably made the dish in a nonstick skillet. You can't build a pan sauce in a nonstick skillet - you should use either cast-iron or a stainless steel pan. Apples, wine, rosemary and mustard are far from bland. And they all go well with pork.

My whole family thought this dish was very bland and that the sauce did not go that well with the apples. I made it exactly as directed. It does have some potential if more flavor was put into the sauce and some type of flavoring added to help the apples, but the dish itself takes too long to invest time experimenting, so I will not make it again.

Delicious! Definitely a keeper. I cooked it for dinner, we had it the next night and then I took the remaining leftover to a pot luck. Everyone loved it. I didn't have Dijon mustard so used a mix of yellow and honey mustard.

This was delicious. I didn't have the white wine, so used the apple juice. This is a keeper!

Excellent...My entire family loved it. I cooked the tenderloins longer because I used three. I also coated them all with minced garlic before searing them on the stove top. Definitely a keeper.