Jan 23, 2004
This recipe produced a very flavorful pork tenderloin. I used apple cider instead of juice, and a disposable roasting pan (easy clean up!). Based on the reviews, I cooked at a reduced temp of 300, adding the apple butter mixture after about an hour (internal temp was around 110). By the 2 hour mark, the temp had reached 170 and was quickly shooting past...the center-cut slices were still quite juicy but the end cuts bordered on dry. I'll need to watch more carefully next time. I made a gravy with the remaining cider/drippings -- to make, pour what remains from roasting pan into a saucepan, whisk in a cornstarch/water mix (dissolving cornstarch seperately first helps prevent lumps, start with about 4 Tbs cornstarch) and bring to a boil over med-high heat, whisking constantly until thickened, adding more cornstarch if needed to achieve desired consistency. I never expected it but the gravy is what made this recipe a hit with my guests - it's a tremendous flavor booster and helps band-aid any dry slices!
—PCFRIAR97
