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!
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?