Apple Rosemary Pork Tenderloin Recipe

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Most Helpful Positive Review

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!

—TAMMY VAUGHT

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Most Helpful Critical Review

Oct 20, 2009

Hmmmm. This was "OK." I purchased a pkg. of 2 (1 lb.) pork tenderloins a few wk. ago. I used one then, but froze the other for a future meal. This past wk., I thawed the unused tenderloin b/c I wanted to try this recipe. To take the guesswork out of how long to cook my tenderloin, I used my Williams-Sonoma digital thermometer set to register 160 deg. (i.e. med.). I should have cooked to 170 deg. as I like my pork well done (but my fiance likes his med., so he wins tonight!). I pretty much followed Bob's directions to the letter except for halving everything (remember, I only had a 1 lb. tenderloin available), adding 2 sm. cubed sweet potatoes/3 garlic cloves & using a combo of GrannySmith/Jonagold apples & a little less maple syrup than called for (I used 1/4 c. b/c I was afraid that my gravy would be too sweet otherwise). I added my potatoes/onions/apples with the uncooked tenderloin rather than waiting until the second hr. It didn't even take an hr. for everything to cook thoroughly, so I am glad I did (2 hours, even for 3 lb. meat - my gosh!!!). My only regret was adding the potatoes (they didn't cook thru in the allotted time... my bad!). Note: Although I used hard cider (Woodchuck) as a marinade, I'm sure regular cider or juice, for that matter, would work just as well. Served w/ pork stuffing, garlicky green beans & dinner rolls, this was a filling meal. Thanks for sharing your recipe, Mr. Meyers :) This is a perfect fall dish!

—Chef Mickey (aka Mickey)

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50 Ratings

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.

—WATTYZ

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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!

—KOALAGIRL

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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!

—GINGIN523

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Oct 19, 2010

This is the best pork roast I have ever made. Of course like most of us I made some changes. I have fresh rosemary in the garden so I used that plus some fresh Oregno and dried majoram. I ran 2 long sprigs of rosemary longitudinally thru the roast and then mixed chopped fresh rosemary and oregano plus 1.5 tsp of dried majorum, 2 tsp of minced garlic, kosher salt, pepper and some olive oil. I rubbed this all over the roast and popped it in the roaster and cover the top of the roast lightly with some italian bread crumbs and added regular cider. Baked covered for an hour and then uncovered for an hour with the apples and onions and a few carrots thrown in for color. Spooned the brown sugar over the top as directed. For the gravy, I skipped the maple syrup as the non-alcoholic cider had made the drippings sweet enough. Made the gravy with cornstarch (personal preference). The roast was delicious and incredibly tender. I served it with roasted garlic mashed potatoes and homemade French Baguette garlic bread. My wife loved it

—Baron

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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!!!

—CANADIAN COOK

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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!

—BETHANY S.

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Nutrition

Calories
518 kcal
26%

Carbohydrates
58.2 g
19%

Cholesterol
126 mg
42%

Fat
11.2 g
17%

Fiber
2.4 g
10%

Protein
41.4 g
83%

Sodium
492 mg
20%

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

Nutritional Information

Apple Rosemary Pork Tenderloin

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 518
Calories from Fat: 101

% Daily Value *
Total Fat 11.2g 17 %
Saturated Fat 4g 20 %
Cholesterol 126mg 42 %
Sodium 492mg 20 %
** Potassium 825mg 23 %
Total Carbohydrates 58.2g 19 %
Dietary Fiber 2.4g 10 %
Protein 41.4g 83 %
** Sugars 46.3g
** Vitamin A 1 %
** Vitamin C 12 %
** Calcium 10 %
** Iron 37 %
** Thiamin 136 %
** Niacin 123 %
** Vitamin B6 47 %
** Magnesium 23 %
** Folate 16 %

* 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.