Recipe by Hyakurin
"Sweet, savory and easy."
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1 (1 1/4 pound)
kosher salt and ground black pepper to taste
chopped fresh parsley
sweet onion, diced
Gala apple, cut into chunks
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++++!!!!
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.
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!
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!!
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.
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!
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.
I agree with the suggestion of doubling the apples to 2 Gala apples. What a juicy pork tenderloin!!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Glazed Pork Tenderloin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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