Apple Glazed Pork Tenderloin Recipe

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Most Helpful Positive Review

Oct 29, 2009

This is amazing! I happened to have only Empire apples, and I increased it to 1 1/2 apples. In addition, I only had Chardonnay, which I think worked out well since the dish is a little on the sweet side anyway. Served this with long-grain brown rice and green beans. The sauce spooned over the rice flavored it wonderfully. I will definitely make this again!

—wen-delicious

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Most Helpful Critical Review

Feb 18, 2011

I was so excited to try this after reading the reviews but I'm sorry to say my family and I were dissapointed. Just very bland, didn't care for the apples at all, just not a lot of flavor.

—cupcakes&wine

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82 Ratings

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Mar 19, 2010

This dish was exceptional! Followed directions precisely, except I doubled apples, and we are not drinkers so I used apple juice instead of wine. Also, I didn't know whether to cover or not, so I covered first half and uncovered last half. An absolute keeper...A++++!!!!

—LadyNewt

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Oct 30, 2009

So good - Used a Honeycrisp instead of Gala and used Chardoney (sp? not a wine drinker) instead of Riesling because that is what my mom had on hand... EXCELLENT! Can't wait for left overs tonight!!

—cathystan

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Dec 14, 2009

This was delicious and easy! I only had a little apple jelly, so ended up using a mixture of apple jelly, apricot preserves and cherry preserves. I was worried it would be too sweet, but it came out perfect. Tender and delicious. My husband Loved it. Also, used Chardonnay (it's what I had on hand). This is definitely going in the rotation!

—emplaye

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Feb 24, 2011

Perfect for entertaining! I used a 4lb pork loin roast with 5 gala apples. I used 2 cups of apple butter instead of apple jelly, 2 onions, 1 1/2 cups reisling wine, 5 tablespoons balsamic vinegar. Baked in Convection oven at CONV ROAST 325 degrees for 1 1/2 hours. Covered for first hour. Uncover rest of time. Take out when you get an internal temp of 160 degrees. Let sit 10 minutes. So many compliments!!! Served with balsmati rice, spinach salad and rolls.

—Heather

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Feb 14, 2011

Very good!! I made this using a 1 lb. 2 oz. pork tenderloin. I cut the wine (chardonnay), jelly and balsamic vinegar in half and thought that was still plenty of sauce. I had a little trouble mixing the jelly and balsamic until “smooth,” but heating it slightly in the microwave remedied that. The sauce is thin and sweet, but not too sweet, and very good drizzled over the pork and apples. I didn’t peel my apples, but next time I would. The skins didn’t get quite as soft as I would have liked.

—bellepepper

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Nov 09, 2009

This is one of the best of pork tenderloin recipes! We loved it! It's very tasty! Absolutely recommend!!! Only one change: we used quince jelly instead of apple jelly as we had that one at home. Thanks for this recipe! :)

—Escudete

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Nutrition

Calories
434 kcal
22%

Carbohydrates
65.1 g
21%

Cholesterol
61 mg
20%

Fat
6.4 g
10%

Fiber
1.3 g
5%

Protein
22.5 g
45%

Sodium
154 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple Glazed Pork Tenderloin

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 434
Calories from Fat: 58

% Daily Value *
Total Fat 6.4g 10 %
** Saturated Fat 1.5g 7 %
Cholesterol 61mg 20 %
Sodium 154mg 6 %
** Potassium 469mg 13 %
Total Carbohydrates 65.1g 21 %
Dietary Fiber 1.3g 5 %
Protein 22.5g 45 %
** Sugars 56.9g
** Vitamin A 1 %
** Vitamin C 8 %
** Calcium 2 %
** Iron 13 %
** Thiamin 80 %
** Niacin 79 %
** Vitamin B6 42 %
** Magnesium 11 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.