Apple Glazed Pork Tenderloin Recipe - Allrecipes.com
Apple Glazed Pork Tenderloin Recipe
  • READY IN 55 mins

Apple Glazed Pork Tenderloin

Recipe by  

"Sweet, savory and easy."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    55 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
  2. Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
  3. Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
  4. Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
  5. Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
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Reviews More Reviews

Most Helpful Positive Review
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++++!!!!

 
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.

 
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!

 
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.

 
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!!

 
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!

 
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.

 
Feb 15, 2011

I agree with the suggestion of doubling the apples to 2 Gala apples. What a juicy pork tenderloin!!

 

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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.

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