I've made this a few times now, always with a tenderloin. If cooking by oven, definitely adjust cooking time appropriately (45-1hr). However, I've found there's just not enough time to simmer in the juice by oven - by far the best way to make this is to throw all ingredients in to a slow cooker.

I don't know why this recipe has such good reviews. I used a pork tenderloin cooked for about 30 minutes. I only cooked it to 155 and it was the most dry tenderloin I've ever had. It also didn't pick up any of the flavor from the apple juice. There are much better pork loin/tenderloin recipes on this site.

Hubby and I usually like sweet meat recipes, and this one did not disappoint. I changed it up a little bit by using boneless pork ribs (they were cheaper) and adding two tablespoons of soy sauce and a bit of garlic to the Apple Butter mixture. The apple butter coated the ribs well and had a great flavor. My only wish is that the apple juice would have penetrated the meat a little more. Still, though, VERY tasty!

This is the only meat recipe I've managed to master so far! Yay! The pork came out nice and tender and I loved the addition of apple butter on top. I used some of my left overs from the "all day apple butter" recipe. Mmmm, delicious! I served the pork with roasted fall vegetables. A perfect warm a cozy dinner on a chilly day!

It came out to sweet for our tastes.

Delicious and tender. It can also be made in the crock pot - just add everything all at once and cook on low for 6-8 hours.

We thought this was very good. Next time I will only use one pork tenderloin because the two that came in the package were different sizes and the smaller one was overdone after 50 minutes. The larger one, on the other hand, was great after the same amount of time.

I made this recipe with a loin roast instead of the tenderloins, I still had to adjust the cook time. I didn't add water to the apple butter mixture as it didn't really seem to need it. After the meat was finished I made a sauce by thickening the juices left in the roaster as was recommended by another user. The sauce was really the best party. My whole family from a 1 year old, 2 todddlers, myself and my husband all scarfed it down!

Very yummy. Def. serve with cooking juice as this is a bit dry without some juice ladled over, but overall very good.

The only thing I've ever done with this recipe is to double the sauce-it's wonderful! It smells great in the oven and it's so tender and moist! The sauce is so good we've used it on chicken and added chopped pecans with the same wonderful taste outcome! Wonderful job!!

That was soooooooooo Good!!! When I cooked it I put fresh garlic ontop, we love garlic.

Pretty good recipes, sweet though. I replaced the water with lemon juice to help tone down the sweetness of the dish. After I put the glaze on, I broiled for a few minutes (watching closely) to allow the mix to caramelize a little bit more. Father-in-Law liked it so definetly a good sign!!!

I love pork loin, and this was a great way to make it. I made the same amount of sauce, but only cooked one 2.6 lb piece of meat. I put the sauce on before I put the meat in the oven, rather than waiting part way through the cooking. Because of the smaller meat size, I only cooked it a little over an hour (for pork loin, I always figure on 30 minutes per pound).

very good, would make again

Amazing. Tender and flavorful.

I was not expecting much from this recipe after reading some of the negative reviews. I was pleasantly surprised. I'm not a big fan of sweet meats, but this one was surprisingly not as sweet as it sounded like it would be. I don't understand the idea of putting seasoning salt on the meat and then pouring the apple juice over it (which washes off the seasoning.) So, I did the opposite... pouring the apple juice over the meat and then seasoning it. I cooked 1.5 pounds of meat at 350 for 20 minutes, added the apple butter mixture, and returned to the oven for another 25 minutes. I made a sauce out of some of the juice, using a few tablespoons of cornstarch and some more apple juice. The whole thing resulted in extremely moist and tender meat and quite possibly the best tasting pork loin I've ever had. It was visually attractive, too; my boyfriend said it looked like something he'd get in a restaurant. The only thing I would do differently next time is to forgo the apple juice sauce and make more of the apple butter mixture instead to spoon over slices. I thought the apple butter mixture had a better, stronger flavor than the apple juice sauce I made.

I don't understand all the rave reviews. To me this tasted like pork cooked in pureed apple pie filling. I tried adding some garlic and cayenne to give this some depth, but then it just tasted like spicy apple pie filling with garlic in it. This would take several adjustments to give it some deep flavor, and frankly I don't think it would be worth the bother. My daughter and husband liked it, so I gave it 3 stars. On my own, I would give it two.

My family enjoyed this recipe quite a bit, though I may fiddle with it some more next time. I reduced the cooking time to 20-30 minutes per pound for the tenderloin (total cooking time for my 1 1/2 lb tenderloin to reach 165 F was just under an hour at 350 - I put the apple butter mixture on after 30 minutes). When the pork was done, I removed it to a plate to rest and then took a mixture of 6 tbsp of cornstarch and 6 tbsp of apple juice (basically just make sure to use equal amounts, you can use more or less depending on how much liquid you have left) that I had whisked together and mixed that into the juice mixture left in the pan and brought it to a boil over medium low heat to help it thicken up. It made a wonderfully tasty gravy for the pork and my side dish of cheesy mashed potatoes.

My family liked it. I used 1 small tenderloin and it didn't take long to bake in the oven. I'll make it again.

This is a ridiculously easy main meat dish to prepare. I use two pork loins and only cook for about 2 hrs, as others have mentioned. One twist I decided to put on this meal the last time I made it was slicing the pork loins lengthwise like a hoagie bun (but not completely through) prior to the initial oven time, following the recipe as indicated (although a shorter cooking time), and then about 20 min prior to taking the pork out of the oven adding thin slices of brie to the center of the pork loin. It melted fairly well and added a rich flavor to the loin. A fun, and well received, twist to the recipe.