Reviewed: Jul. 12, 2008

WOW this recipe is amazing. I made it for dinner tonight. I added a sliced Granny Smith apple with the apple butter mixture and only cooked it for 90 minutes instead of 120. The pork fell apart and tasted wonderful :)

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Stacey

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Reviewed: Jul. 12, 2008

The error may be that they are talking about pork LOIN which is a much bigger cut of meat rather than the TENDERLOIN which is much small. The supporting evidence that I have is the following... In the picture, the slices of pork are way too big. Thay are obvious slices off of a LOIN. Pork LOIN which is an awesome part of the pig is actually about 4-6 pounds, but butches often cut them in half and sell them that way in the grocery stores. The Loin, if over cooked @ 165F, is a little dryer than pork tenderloin. The only reason people tell you to cook pork well done is because in the early days you could get trichinosis.

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Chef Dan

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Reviewed: Jul. 6, 2008

I made this one time and it was such a lovely dish. Moist and perfectly seasoned. Don't be scared the apple butter- it's quite nice. I also used a lot of apple cider in the pan to keep it moist and actually made a sweet/savory rosemary gravy from the apple cider and pan drippings that was slightly sweet, tangy, and meaty. Delicious.

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Jonathan Johnson

Cooking Level: Expert

Home Town: Dixon, Missouri, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jun. 16, 2008

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.

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DURAMOLLY

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Reviewed: Jun. 5, 2008

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.

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Lisa

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: May 18, 2008

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!

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Starinyte

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 21, 2008

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!

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gracegirl

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Apr. 18, 2008

It came out to sweet for our tastes.

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Jenn Bad

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Reviewed: Apr. 3, 2008

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.

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Erin

Cooking Level: Intermediate

Home Town: Brant Lake, New York, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Mar. 30, 2008

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.

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jeneanp

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

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!

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Andrea

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

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

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counterjester

Cooking Level: Intermediate

Home Town: Camden, South Carolina, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Mar. 14, 2008

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!!

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Cindy Rae

Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 10, 2008

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

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bamacooker

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Reviewed: Mar. 10, 2008

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!!!

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FutureChefShay

Cooking Level: Expert

Home Town: Chippawa, Ontario, Canada

Living In: Welland, Ontario, Canada

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Reviewed: Feb. 28, 2008

very good, would make again

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WICKETMIKE

Cooking Level: Beginning

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Reviewed: Feb. 26, 2008

Amazing. Tender and flavorful.

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KAYOBEE

Cooking Level: Beginning

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Reviewed: Feb. 26, 2008

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.

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CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

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Reviewed: Feb. 23, 2008

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.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 21, 2008

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.

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