This is absolutely fabulous. I can't wait to serve this to my friends!

This is hands-down the best main entree I have ever made. It is my new standard for serving to guests. Moist, flavorful and elegant, but easy to make and hard to get wrong.

This was excellent. Even the grandkids liked it - especially the apples! I forgot to get heavy cream so I mixed milk with flour - it was still good but next time I will use the heavy cream.

The pork was tender, flavorfull and looked beautiful with the almond crust when sliced. Maybe I did something wrong, but the chunky white sliced apple sauce did nothing for the looks. The onion and apple flavors cancelled each other and the rosemary out. It was bland. Will fix the tenderloin again, but not the sauce.

Very good. I didn't have all the cream called for in the recipe so I used a cup of cream and and the rest I substituted half and half. It still was very good, but I think it would have rated 5 stars with just cream.

Thanks for sharing a greast recipe. I didn't have any apples in the house, so I couldn't try the sauce recommended, but it still turned out well, and I enjoyed it. I endd up making another type of Rosemary sauce using the juices from the pan. I couldn't give it a five only because I used the calculator to adjust the serving size, and I ended up with too much of the almond mixture for the amount of meat I had. In any case, this recipe has great potential for modifications,and i'll definitely be trying it again; next time with the yummy sounding apple sauce! I also cut up some zucchini, and coated them in bread crumbs, and stuffed the tenderloin with it. I rubbed the extra almond mixture inside the pocket before stuffing it. Yummy!