Reviewed: Feb. 26, 2008

Amazing. Tender and flavorful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KAYOBEE

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Eagle A

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ALWAYSCOOKING1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kuzax

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2008

Very yummy! I put a little too much clove in, but my family liked it alot.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zeldamom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2008

Just Ok for us. However, I did make it in the crockpot so that may have ben the problem.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SUNRENAY

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

Excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jess

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2008

Great dish. I cooked it until it fell apart. I served it with a denver potato pancake. worked great for dinner. I used red & yellow peppers instead of green.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GO GO CHEF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2008

Tasty althought I didnt use the cloves it called for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

6226chels

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2008

This was ok, but I didn't think the flavors married very well. It tasted like a moist and juicy pork tenderloin with a layer of apple butter on top. I only used one tenderloin and cut the cooking time down to 30 minutes, cooking the meat to an internal temp of 150F, then letting it rest for 5 minutes. My husband and I had to add hot sauce at the table to make it edible.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Midwest at heart

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2008

This recipe is so good, I think I've made it 4 times in a month and a half, and I used to go 6 months without making pork! I added just 1.5 cups apple juice (vs. 2) and I cooked it 45 minutes then 1.5 hrs (vs. 1 then 2 per the recipe). I love love love this recipe, it's really something different that our guests have loved each time!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WORLDOPP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

The flavor of this roast is fantastic. I made it with some new potatoes with sage butter and green beans with almonds. Can't give it 5 stars,though. The cooking time was way too long. I pulled the meat out of the oven at 2 hours and it was still pretty dry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KITTYfang

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

I just made this recipe this evening. My wife and I loved it. Great recipe. I also made a nice gravy with the drippings; just desolve 2 TBSP of corn starch in 1/4 cup cold water and add to 2 cups of the drippings and salt and pepper to taste. For this recipe, I used a 2.82 LB pork tenderloin. Changed the cooking time to 45 Min. & 45 Min. I use a digital thermometer and after resting for 10 min., we had a temp. of 155F. This is a perfect medium rare (which is safe). Great reciped.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Brian "Bubba" Kelly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

I made this with a single tenderloin of about 1.25 pounds. Used homemade apple butter (Apple Butter II from this website and Sarah's Applesauce since I didn't have any applesauce at home). Used a baking pan with a foil tent. Took about 50 minutes total to reach 160 degrees internal temperature, about 15 minutes with just the apple cider and 35 min with the apple butter mixture on top. Came out absolutely delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Homer

Cooking Level: Beginning

Home Town: Glenside, Pennsylvania, USA

Living In: Nanuet, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2008

this recipe was wonderful after reading the reviews I made a couple of changes. to keep it from being to sweet - I added cayenne pepper to the apple butter mixture prior to pouring off the apple juice i spooned the apple butter mixture over the loin and then took a green granny smith apple and cut thin round slices and covered the entire loin sides & top with the apple rounds sealed it with tin foil and put it back in the oven. IT WAS WONDERFUL! What to pair with this delectable apple loin: We had this for New Years so I took the rest of the apple & cubed it up and grabbed a small scoop of cranberries out of my Total Cereal box & tossed them in with my Cabbage that was on the boil - little bit of sea salt & some cracked pepper - this was a healthy & tasty twist on cabbage. Black Eyed peas of course this helped give it a hearty balance Corn Bread this was great with the apple butter gravy - Next time I will make a larger portion of the apple butter mixture to go with the bread there wasn't enough for everyone's preference. Nothing left over everything was consumed! Thanks for such a great recipe! Can't wait to make it again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

boxerpupluv

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

well, in all fairness, i made quite a few adjustments to this recipe so technically, i'm not even sure i'm rating THIS recipe. i didn't have apple juice so i used apple cider. i didn't have apple butter, so i used scd apple sauce. my husband is on the Specific Carbohydrate Diet and can't have sugar, so i couldn't use brown sugar, i used honey. i followed the rest of the recipe exactly, cooking times, temp, spices, etc. the pork had a beautiful color and the smell was amazing. however, it was a bit dry and the flavor didn't permeate the meat, AT ALL! i usually bake my pork loin in just a bit of water, so i was very hopeful with the cider. just surprised that it didn't do anything for the flavor. all in all, pretty bland the way i did it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LittleMissi

Cooking Level: Expert

Home Town: Albion, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

Tasty. After placing the tenderloins in a slow-cooker, I just poured all the ingredients over the pork. I cooked the loins on high setting for 4 hours. I then used a mixture of corn starch and cold water to thicken the juices (right in the slow-cooker). Serve with egg noodles and the green bean bundles (recipe on this site). Your family will be impressed.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TENNISMOM

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2007

This was ok, I was expecting more from the high ratings and reviews. I probably wont make it again. I love apples with pork, however this recipe didn't win me over.

Was this review helpful? [ YES ]
0 users found this review helpful