Reviewed: Nov. 8, 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! :)

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Escudete

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

DELICIOUS!!! Great dish for impressing company! I doubled the ingredients for the sauce (because I'm always worried there won't be enough) but you could just stick with the amounts called for in the recipe and have more than enough to spoon over the meat. --Made it for my mother-in-law and she was totally "wowed"!!

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SweetieV

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Reviewed: Nov. 6, 2009

-Changed olive oil to either coconut oil or peanut oil. Trying to brown meat with olive oil is foolish. -Reduced jelly to half a cup. That was plenty for a 1.25 lb roast With those changes, it turned out quite good!

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lowlight852

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Reviewed: Nov. 6, 2009

This was the best roast pork I have ever tasted. My husband loved it too. We couldn't believe how moist the meat was. The sauce created during the cooking was sweet. We will be making this again very soon.

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valfab

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Reviewed: Oct. 29, 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!!

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cathystan

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Reviewed: Oct. 27, 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!

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