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Apple Rosemary Pork Tenderloin
SUBMITTED BY:
Bob Myers
PHOTO BY:
WATTYZ
"This roast is by far the best tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite different from what is typically expected from a pork roast. The apple and onion mixture cooked with the roast makes an excellent side dish with a little of the gravy over the top."
RECIPE RATING:
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(26)
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PREP TIME
30 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 teaspoons dried rosemary
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
salt and pepper to taste
3 pounds pork tenderloin
1 (12 fluid ounce) bottle hard apple cider
water
3 Granny Smith apples, cored and cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
5 tablespoons brown sugar
1/3 cup all-purpose flour
3/4 cup maple syrup
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DIRECTIONS
In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees F (70 degrees C). Transfer roast, apples, and onion to a serving platter.
For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
Slice roast, and serve with gravy.
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REVIEWS
Reviewed on Dec. 23, 2003 by TAMMY VAUGHT
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TAMMY VAUGHT
Dec. 23, 2003
This is a mouth watering recipe. The flavor from the apples is wonderful. I did not have apple cider so I improvised with apple sauce and the result was superb. I also used different herbs because I did not have these handy. Bottom line..I don't think you could mess this recipe up..it is a definite keeper!
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22 users found this review helpful
This is a mouth watering recipe. The flavor from the apples is wonderful. I did not have apple...
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Reviewed on Sep. 14, 2003 by GINGIN523
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GINGIN523
Sep. 14, 2003
This recipe is delicious and a nice change to the usual pork tenderloin marinated in soy sauce mixtures. I did cut the cooking time to 45 minutes each part instead of and hour each. My mother did it for an hour each part, and hers came out dry and tough. Wonderful flavors!
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12 users found this review helpful
This recipe is delicious and a nice change to the usual pork tenderloin marinated in soy sauce...
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Reviewed on Dec. 23, 2003 by WATTYZ
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WATTYZ
Dec. 23, 2003
I put the coated tenderloin into a big ziploc bag and dumped the apple cider only into the bag until covered (then sucked out all the air so it was completely covered) I let it marinade for 8 hours, took it out for an hour to raise the temperature, then cooked as directed, and added 2 apples and 1 pear to the tenderloin and cider marinade as directed and completed cooking. Afterwards, in my super heavy duty roasting pan, I cooked the marinade over my gas stovetop and added more cider since I didn't add water at all. I have a photo! Husband LOVED this! My first tenderloin ever cooked and it was a great success! Served with roasted garlic rosemary baby red potatoes (Baked in some olive oil with the roast during the last hour of cooking time) and steamed green beans.
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10 users found this review helpful
I put the coated tenderloin into a big ziploc bag and dumped the apple cider only into the bag...
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Reviewed on Oct. 15, 2003 by
BETHANY S.
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BETHANY S.
Oct. 15, 2003
My family really enjoyed this meal. I used apple juice instead of the cider, and cut the cooking time in half (just use a meat thermometer to determine when it's done so you don't "kill" it). The rub was a bit too much in the end; I may just add the herbs/spices to the marinade next time instead. I really loved the "gravy," although the pork is so flavorful, you don't even need it. I used red delicious apples, and they were the best part!! Overall, this was very good, and I will definitely make it again! Thanks Bob!
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9 users found this review helpful
My family really enjoyed this meal. I used apple juice instead of the cider, and cut the...
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Reviewed on Nov. 15, 2004 by CANADIAN COOK
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CANADIAN COOK
Nov. 15, 2004
This was very yummy. The only changes I made was to use half the amount of maple syrup called for, ( and that made the gravy plenty sweet enough for this sweet tooth) and I marinaded the roast in a bag (with all the air squeezed out) with apple cider (no water) and added chicken broth to the roasting pan halfway through the cooking time to make sure there was enough juice for the gravy. Also, being a garlic lover, I added two cloves of garlic with the apples and onions. Make sure you used a meat thermometer, as I find the cooking time a bit too long. Very flavourful, juicy and a definate do-again recipe!!!
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7 users found this review helpful
This was very yummy. The only changes I made was to use half the amount of maple syrup called...
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Reviewed on Sep. 14, 2003 by KAREN WANG
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KAREN WANG
Sep. 14, 2003
The five stars is for the wonderful herb rub and cider marinade. The "gravy" turned into a big mush mess for me :( (Be careful, syrup burns easily, hehe) Also, be careful not to overcook the meat. Although I was very careful not to cook it beyond 160 deg, it was somewhat dry. Overall, the meat alone with herbs was perfection and well worth the marinading time! This is my favorite cut of meat and, like a previous reviewer said, it is a great change from the traditional soy marinades. I'll definitely be cooking this again!
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6 users found this review helpful
The five stars is for the wonderful herb rub and cider marinade. The "gravy" turned into a...
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Reviewed on Nov. 20, 2005 by
KOALAGIRL
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KOALAGIRL
Nov. 20, 2005
A perfect meal for the Fall. I used my crockpot and cooked the pork with just the Granny Smith apples and appled cider. After 8 hours on low, the apples were reduced to applesauce and the pork was so tender. I removed the pork from the sauce and added a splash of heavy cream and maple syrup to sweeten. I cannot tell you how delicious this recipe was - - and how wonderful the house smelled while it was cooking!
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5 users found this review helpful
A perfect meal for the Fall. I used my crockpot and cooked the pork with just the Granny...
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Reviewed on Oct. 15, 2003 by KAYLOA
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KAYLOA
Oct. 15, 2003
THis was GREAT! I made this using exactly the ingredients called for and it was fabulous! One of the first recipes to make me feel like a gourmet cook! BUT EASY!
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5 users found this review helpful
THis was GREAT! I made this using exactly the ingredients called for and it was fabulous! ...
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Reviewed on Feb. 17, 2006 by lewsidsmom
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lewsidsmom
Feb. 17, 2006
We enjoyed this recipe however I would make a few suggestions. First, my cooking time was about 1.5 hours (instead of 2) and my apples & onions didn't cook all the way so I would suggest adding the apples after 30 minutes and let them cook until the tenderloin reaches 160 degrees. Also, definitely use a meat thermometer if you have one. After I completed the gravy, I added the apples and onions to it and let them cook a bit together then I served them together in a bowl with the sliced tenderloin on the side. One last tip, I tied 2 tenderloins together and cooked them as one. It's the first time I've done this and it worked well.
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4 users found this review helpful
We enjoyed this recipe however I would make a few suggestions. First, my cooking time was...
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Reviewed on Dec. 29, 2003 by KITICAT22
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